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Place inside each mushroom with a little butter, olive oil and dollops of fontina and cook under a grill until the mushroom is nice and soft and the cheese is molten.
Alternatively, cook in your oven, making sure the mushrooms don’t burn.
Cut sausages into small pieces (about 2cm) and cook in a fry pan until just right. Set aside.
In a non-stick pan, heat the 60g butter, add the eggs and the sausage and scramble with a plastic spatula.
Place each mushroom on a plate with the toasted bread and top with the egg and sausage mix.
Sprinkle with fresh herbs, salt and pepper to taste.
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