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1
Preheat the oven to 200C/400F/Gas Mark 7.
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2
Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base.
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3
Gently remove the stalks from the mushrooms and set aside.
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4
If using sausages, take the sausage casings off them and break them up into a large bowl.
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5
Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft.
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6
Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix.
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7
Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again.
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8
Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish.
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9
Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice.
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10
Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice.
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11
Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms.
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12
Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms.
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13
Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad.
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14
Allow one mushrom per person as a starter and two per person for lunch or a lght meal.
