Blood Sausage Stuffed Mushrooms
Blood Sausage Stuffed Mushrooms are a traditional dish from Castilian-Leonese cuisine, combining the rich flavors of blood sausage with the earthy taste of mushrooms. This recipe is perfect for a tapas party or as a unique appetizer for a dinner gathering.
Ingredients
- 8 large mushrooms, stems removed and reserved
- 150g blood sausage, casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Finely chop the mushroom stems and set aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the chopped mushroom stems and cook for another 3-4 minutes.
- Crumble the blood sausage into the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Season the mixture with salt and pepper to taste.
- Stuff the mushroom caps with the blood sausage mixture and place them on a baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 8g
- Carbohydrates
- 12g
- Fat
- 10g
Supplies
Baking sheet Skillet
Tools
Knife Cutting board Spoon
Serving suggestions
Serve the Blood Sausage Stuffed Mushrooms with a side of crusty bread and a glass of Spanish red wine for a complete Castilian-Leonese experience.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper to the blood sausage mixture before stuffing the mushrooms.
Cost
$10