Mushrooms with sausage, bacon and tomato filling

By sarah_carroll

Ingredients

• 6 large flat mushrooms, stalks removed
• 80 g unsalted butter, softened
• 1 heaped T chopped thyme leaves, plus extra sprigs to garnish
• 4 Italian sausage, parcooked and crumbled
• 100 g bacon rashers, thin strips
• 1 large tomato, finely chopped
• 1/2 c coarsely grated mozzarella

Preparation

Step 1

Preheat oven to 190C. Place mushrooms, cap side down, in a lightly greased roasting pan. Mix the butter and thyme with some salt and pepper, then dot mixture over each mushroom.
Toss the sausage meat, bacon, and tomato in a bowl, then divide among the mushrooms. Season lightly and bake for 12-15 minutes until the sausage is cooked, the bacon is light golden and the mushrooms have softened slightly.
Remove the mushrooms from the oven, sprinkle with cheese and bake for a further 3-5 minutes until cheese melts.
Serve drizzled with pan juices and garnished with thyme sprigs.