Ingredients:

6 very large feld Mushrooms

75g butter, at room temperatue, plus extra for greasing

1 heaped tbsp chopped fresh parsley thyme leaves

4 lean pork and herb sausages, skinned 1 large tomato, diced

6 tbsp coarsely grated Cheddar

Directions:

The night before, remove the mushroom stalks and chop fnely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks. Pull the sausage meat into small pieces and pile onto the mushrooms with the tomato. Season lightly, cover and chill overnight. The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the sausage is lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes 6 entree portions.