I love a good stuffed mushroom! These ones may not be the fancies or the most succulent, but they are dead easy to make. Simple enough that they become practical as a snack rather than being reserved for special occasions. That said, if you'd like some stuffing with a bit more... umph, read on after the end of the recipe for my suggestions on how to kick it up a notch.

Sage-Stuffed Mushrooms

Ingredients

• 450g cremini mushrooms
• 1 recipe Sage Stuffing

Directions

1. Preheat oven to 400°F (200°C).
2. Wash mushrooms and remove and finely chop the stems.
3. Place the mushroom caps on a baking sheet.
4. Begin making the stuffing but, before adding the onion, add the chopped mushroom stems and cook them in the butter for 5 minutes. Proceed with the stuffing recipe as normal from this point on.
5. Once the stuffing is ready, spoon it into the mushroom caps.
6. Bake stuffed mushrooms at 400°F (200°C) for 15-20 minutes.

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Stuffed Mushroom Variation

This isn't a traditional Tyrian recipe. It's just my idea for how to jazz things up a bit if, like me, you like these stuffed mushrooms but sometimes find them a bit lacklustre.

Instructions

Replace the sage in the stuffing with 2 Tbsp. Divinity Fair Herbs.
Add 2 cloves of minced garlic along with the breadcrumbs.
Before filling the mushroom caps, stir 1/4 c. of grated Parmesan into the stuffing.
If you want to get really fancy, reduce the breadcrumbs by 2-3 Tbsp. and cook and crumble a bit of prosciutto and mix that into the stuffing too!