Mushroom & Sausage Canapes
Mushroom Sausage Canape

Mushroom & Sausage Canapes

Mushroom & Sausage Canapes

Very quick, 2 ingredients and canape, these are tasty these make a nice warm savory canape that can be made ahead of time. Just pop them into the oven when your guests arrive!

mushroom sausage canape

Mushroom and Sausage Canapes

I like these and guests are usually very happy with them. The best thing is that you can make them hours ahead and you can serve a warm savory canape with little effort.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
  

  • 200-250 gr Good quality sausage meat such as Lugano or Lincolnshire
  • 20-25 champignon white medium size mushrooms
  • Olive oil for brushing the stuffed mushrooms and greasing a cookie sheet.
  • 2-3 tbsp grated parmesan cheese

Instructions
 

  • Take the mushrooms and brush off any dirt that might be on them. Then remove the stems leaving a place for the sausage meat.
  • Take the sausage meat and make small balls (approx. 10 grams) that will fit neatly into each mushroom.
  • Brush the mushroom with olive oil and place on a parchment lined cookie sheet or baking pan, in a preheated oven 200 - 220°C for about 15 minutes.
  • When done remove from the oven, sprinkle over the Parmesan cheese and serve immediately.

Notes

You can use a commercially available sausage simply by removing the meat from its skin and using that for the stuffing. You can also make your own by using my recipe for Italian Luganeca sausage which is better than any commercially available.
The state of the sausage situation here is so desperate that until recently I have taken to making my own sausage on a regular basis.
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
Top