Ingredients

4 large flat cap mushrooms, cleaned reserving stalks

6 quorn or other vegetarian sausages

half a red pepper, finely diced

2 cloves garlic, crushed

4 shallots, finely diced

1 slice of brown bread, to make bread crumbs

2 birdseye chillies, thinly sliced

1 tbsp fresh oregano, chopped or 1 tsp dried

2 tbsp extra virgin olive oil

salt and pepper to season

Grated parmesan, to serve

Salad, to serve or alternatively serve in a bap as a vegetarian alternative to a burger

Method

Preheat the oven to 200C/400F/Gas 6

Brush mushrooms with some of the olive oil and place top down on to a greased baking sheet

Bake mushrooms for about 15 minutes or until soft then set aside

Heat half of the oil in a non-stick frying pan then add the vegetarian sausages.

Saute the sausage for around 4 – 5 mins breaking them up into smallish pieces. (a potato masher will make short work of this!) Remove from the pan and put into a large bowl.

Add the last of the oil to the pan and add shallots, pepper, garlic and chilli and fry till onions and pepper become soft then place into the bowl with sausage.

Break the sliced bread into chunks and place into a blender with mushroom stalks and pulse till crumbed

Put the crumbs and oregano into a bowl and mix with the rest of the ingredients then season with salt and pepper

Form the mixture into balls and gently mound into each mushroom

Bake mushrooms for around 10 to 12 minutes or until light brown

Serve with a little grated parmesan and salad (or in a burger bap and a little salad)