Mushroom and Italian Sausage Baguettes|Australian Mushrooms

Add a touch of delicious and nutritious Australian portobello mushrooms to your next sausage sizzle with these Italian-style sausage and mushroom rolls. We used crusty rolls, but you could also use hotdog or brioche rolls here.

5 large portobello mushrooms

6 Italian or beef sausages*

2 tbsp olive oil

1 red capsicum, seeds removed and sliced into thin strips

¼ cup chopped fresh parsley

¼ cup grated parmesan cheese

Salt and pepper to taste

6 crusty rolls, sliced in half lengthwise

*NOTE: It’s a great way to use up leftover sausages the next day too (or you can freeze cooked sausages then defrost in the microwave for a quick lunch).

Heat a large frying pan or barbecue over medium-high heat. Add sausages to the pan and cook for 10–12 minutes, turning regularly or until cooked through.

Meanwhile, heat oil in another frying pan over medium-high heat and cook off capsicum strips until lightly charred and tender. Transfer to a bowl, cover and set aside.

Meanwhile, finely slice mushrooms.

Return the frying pan to heat and add mushrooms.

Arrange the meat slices on a serving plate, overlapping them slightly to create a thin layer. Lay sliced mushrooms on top, and scatter around the cheese and parsley. Season with salt and pepper.

Serve with fresh or lightly toasted crusty rolls, or fresh hotdog or brioche rolls.

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Mushroom and Italian Sausage Baguettes