Ingredients

• 6 large mushrooms
• 80g/2oz butter
• 3 tbsp olive oil
• 6 sprigs thyme
• picked
• 3 tbsp madeira
• 2 medium onions
• 6 Lincolnshire sausages
• 2 sprigs rosemary
• picked
• 200g/7oz breadcrumbs
• 200g/7oz can of chestnuts
• chopped

Directions

• Pre heat the oven to 180C/350F/Gas 4.
• Remove the stalks from the mushrooms to allow them to be stuffed and lay in a large oven dish. Place a little knob of butter in each one and then drizzle the olive oil all over. Sprinkle the thyme into the mushrooms and finish with a few generous glugs of Madeira wine. Pop them in the oven for 20 minutes.
• Now for the stuffing
• roughly chop your onions and soften in a frying pan with a little butter till golden. Remove the sausage skin and break the meat into the pan with the now golden onions. Tear in the remaining herbs
• add the breadcrumbs and allow to cook through slightly. Chop the chestnuts and add to the pan and mix the contents well.
• After about 20 minutes remove the mushrooms and generously heap your stuffing into the mushrooms
• piling it as high as you dare. Don’t worry about there being extra stuffing
• simply shape them into little balls and place them around the mushrooms.
• Now return the dish to the oven for a further half hour. Serve when the stuffing is crisp and golden.