Earthy mushrooms, a scattering of pine nuts and plenty of seasoning make these sausage-stuffed canapes perfect for serving guests at autumn get-togethers. A delicious side dish or appetiser
This dish contains the following allergens: Milk/Dairy, Tree Nuts
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4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Utensils
Step 1
Combine all ingredients except olive oil and mushroom caps in a bowl and mix well
Step 2
Divide mixture into 4 equal parts and create balls
Step 3
Insert grill plate in to the Ninja Foodi Health Gril & Air Fryer and close the lid. Select GRILL, set temperature to MED, and set the time to 8 minutes. Select START/STOP to begin preheating
Step 4
While the unit is preheating lightly brush mushroom caps with olive oil and season with salt and pepper. Place individual stuffing balls on top of mushroom caps and press gently
Step 5
Once the unit beeps to signify it has preheated, place the stuffed mushrooms on the grill plate. Close lid and cook for 8 minutes
Step 6
When cooking is complete, serve the mushrooms immediately
Combine all ingredients except olive oil and mushroom caps in a bowl and mix well
4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Step 2 of 6
Divide mixture into 4 equal parts and create balls
4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Step 3 of 6
Insert grill plate in to the Ninja Foodi Health Gril & Air Fryer and close the lid. Select GRILL, set temperature to MED, and set the time to 8 minutes. Select START/STOP to begin preheating
4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Step 4 of 6
While the unit is preheating lightly brush mushroom caps with olive oil and season with salt and pepper. Place individual stuffing balls on top of mushroom caps and press gently
4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Step 5 of 6
Once the unit beeps to signify it has preheated, place the stuffed mushrooms on the grill plate. Close lid and cook for 8 minutes
4 large
champignon mushroom caps (washed)
50g
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
175g
cream cheese
1
clove of fresh garlic (minced)
40g
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
4 large
champignon mushroom caps (washed)
1.8oz
breadcrumbs
1 tbsp
fresh parsley (finely chopped)
6oz
cream cheese
1
clove of fresh garlic (minced)
1.4oz
walnuts (chopped)
⅛ tsp
nutmeg
½ tsp
cayenne pepper
To taste
salt and pepper
For brushing
olive oil
Step 6 of 6
When cooking is complete, serve the mushrooms immediately
