Name: Stuffed Mushrooms with Alheira Sausage
Total time: 50 min
Yield: 7
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

Neuza Costa

11 May, 2023

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.

5.0 (1 ratings)

Ingredients

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.

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2

With a knife, cut the skin of the alheira sausage and remove it.
Cut the alheira into pieces.

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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.

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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.

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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.

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6

Put it back in the oven at 180 °C (356 °F) and let it roast for 30 minutes.

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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.

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8

When the mushrooms are ready, remove them.
Serve the mushrooms with the quail eggs on top.

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