Recipe Overview

Preheat the oven to 190 Celsius degrees.

Chop the onions, garlic and the celery very finely. Place them into a non-stick pan and add in the 2 tbs of vegetable oil. Turn the heat to low and cook until the onions turn translucent.

Remove the middle part of the mushrooms roughly chop it up and add it to the onions. Thinly slice the sausage and add them also to the onion base. Let the sausage crispen up a little this should take about 10 minutes.

Add in the cream and the goats cheese along with the fresh lemon juice. Cook for an additional 5-9 minutes on low. Once the cream has reduced and thickened up a little, turn the heat off and add the filling into the mushrooms.

To make the panko topping combine the panko bread crumbs with smoked paprika and 4 tbs of rapseed oil. Use a fork to cover the breadcrumb well. Line a baking tray with kitchen foil, place the stuffed mushrooms on the tray and top it with the breadcrumb mixture. Be generous with it.

Add 20 ml of water onto the tray under the mushrooms this will help to steam the mushrooms to ensure that they're fully cooked. Take another piece of kitchen foil and cover the mushrooms lightly. This will help prevent the breadcrumb from burning before the mushrooms are ready.

Bake in the oven for 40-50 minutes. Enjoy the mushrooms with some fresh side salad.