Stuffed Mushrooms with Alheira Sausage

This recipe is perfect for snacks and for sharing with family and friends.
But it can also be served as a main course accompanied by a salad.
The fried egg is optional, you can make it without it. You can also replace the alheira sausage with farinheira sausage, but it will have a stronger flavor.

Neuza Costa

11 May, 2023

Ingredients:

• 500 g (1.1 lb) of large Paris or Portobello mushrooms
• 2 small alheira sausages
• 4 tablespoons of grated mozzarella cheese
• 3 tablespoons of olive oil
• 3 cloves of garlic, chopped
• Dried oregano leaves
• Salt
• Black pepper
• Quail eggs

Instructions:

1. Carefully remove the stems from the mushrooms.
   Place the mushrooms in an oven tray and discard the stems.
   Season the mushrooms with salt and pepper.
2. With a knife, cut the skin of the alheira sausage and remove it.
   Cut the alheira into pieces.
3. Put the mushrooms in a preheated oven at 180 °C (356 °F) and let them roast for 10 to 15 minutes until they release their water.
   After the time, remove them and let them rest while you prepare the rest.
4. In a frying pan, heat a tablespoon of olive oil and garlic.
   Stir and let it warm without browning.
   Add the alheira and mash it very well with a fork.
   Sauté until the alheira is cooked.
   Finally, season with oregano leaves and mix very well.
5. Remove the excess water that the mushrooms released.
   Stuff the mushrooms with the alheira.
   Season with a little pepper and on top, place small mounds of mozzarella cheese.
   Sprinkle with dried oregano leaves.
6. Put it back in the oven at 180 °C (356 °F) and let it roast for 30 minutes.
7. Meanwhile, in a frying pan, heat the remaining olive oil and fry the quail eggs one by one.
   Remove them with a slotted spoon to a plate with absorbent paper.
8. When the mushrooms are ready, remove them.
   Serve the mushrooms with the quail eggs on top.

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The IntenseFlavour team wishes you a bon appetit!