Ingredients

Steps

• Preheat the oven to 180°C.
• Remove mushroom stalks and place caps in a large oven dish.
• Place a knob of butter in each cap, drizzle with olive oil, sprinkle with thyme, and add Madeira.
• Bake the mushroom caps for 20 minutes.
• Soften chopped onions in a frying pan with butter until golden.
• Add the sausage meat, rosemary, and breadcrumbs to the pan and cook slightly.
• Stir in the chopped chestnuts and mix the stuffing well.
• Heap the stuffing into the baked mushrooms and form any leftover stuffing into small balls.
• Return the dish to the oven for a further 30 minutes until crisp and golden.