Stuffed Mushrooms With Beet Salad - cooking recipe

Ingredients

1/2 tbsp vegetable or olive oil
3 None thin pork sausages
1 None small Spanish onion, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
1/3 cup soft fresh breadcrumbs
3 oz feta cheese, crumbled
4 None portobello mushrooms, stems removed
1 (15 oz) can beets, drained, cut into wedges
2 oz baby arugula
1/3 cup walnut pieces
2 tsp red wine vinegar

Preparation

Preheat oven 425\u00b0F.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook sausages for 5 mins, or until cooked through. Let cool then slice thinly.
Add onion to pan. Cook for 5 mins, or until soft. Remove from heat. Mix with sausage, parsley, breadcrumbs and feta. Season.
Arrange mushrooms, stem-side up, on a baking tray. Spoon feta mixture onto mushrooms. Bake for 10-12 mins, or until mushrooms are tender.
Combine beets, arugula and walnuts. Toss with remaining oil and vinegar.
Place mushrooms on serving plates. Serve with beet salad.