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Mushroom and Italian Sausage Baguettes

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

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).
1

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.

2

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.

3

Meanwhile, finely slice mushrooms.

4

Return the frying pan to heat and add mushrooms.

5

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.

6

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