Stuffed BBQ mushrooms with sausage
These stuffed mushrooms are prepared ahead and kept in the fridge for at least a day until needed. When you're ready, barbecue them and serve when the smoked cheese melts.
- Crumble sausage meat into a frying pan and heat for about 10 minutes until cooked through. Remove to a bowl and cool.
- Place sausage meat into a food processor with the traditional cream cheese (not spreadable) softened for 20 minutes on the bench, fresh breadcrumbs and egg and blitz for 10 seconds.
- Season open-cap flat mushrooms, stalks removed caps with salt, pepper and a sprinkling of thyme leaves, then fill each open- cap mushroom with a ½ cm layer of sausage mixture. Place on a tray, top with cheese, cover and refrigerate until needed.
- When ready to cook, preheat the barbecue to a low to moderate heat. Cook the mushrooms on the hot plate for 5 minutes, check progress, close the barbecue lid and cook for a further 2 to 3 minutes until the cheese is melted. Serve with your favourite tomato salsa.