Beemster Vlaskaas Stuffed Mushrooms with Brandt Hungarian Sausage


4 large portabella mushrooms brushed clean,
2 green onions finely chopped,
1 slice of sundried tomato in oil finely chopped,
6 tbsp. of butter,
1 whole wheat rusk,
2 tbsp. Beemster Vlaskaas cheese, grated,
1/2 tbsp. of sunflower oil,
freshly ground black pepper and salt to taste,
4 Brandt Hungarian sausages


Preheat the oven to 425˚F. Remove the stems from the mushrooms and finely chop. Heat the butter in a saucepan and gently fry the mushroom stems and green onion for about 3 minutes. Remove the pan from the heat. Crumble the rusk above the onion mixture and stir in the tomato and half of the Beemster Vlaskaas cheese. Add freshly ground black pepper and salt to taste. Brush the mushroom tops with sunflower oil and place them in a baking dish. Spoon the filling into the mushrooms and sprinkle the rest of the Beemster Vlaskaas cheese over the top. Arrange Brandt Hungarian sausages between the mushroom tops. Bake the mushroom and sausages in the middle of the oven for about 15 minutes. Place the stuffed mushrooms and sausages onto plates and serve immediately. Serves 4