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Sausage-ratatouille stuffed mushrooms
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4 essential Waitrose British Pork Sausages
375g can essential Waitrose Ratatouille Provencale
2 large flat mushrooms, about 100g each, peeled and stalks removed
50g Cheddar cheese, grated
1 tbsp chopped parsley
1. Preheat the oven to 200ºC, gas mark 6. Add the sausages to a grill pan and place under a preheated grill for 12-13 minutes, turning occasionally. Cut into slices.
2. Drain and reserve the juice from the ratatouille and mix the vegetables with the sliced sausages. Place the mushrooms in a small roasting tin, stalk side up and spoon the sausage ratatouille on top. Sprinkle over the cheese and bake for 15-20 minutes until golden.
3. Meanwhile, heat the reserved juice in the microwave for 1 minute and divide between 2 plates. Place a filled mushroom on each plate, sprinkle with parsley and serve with salad.
Typical values per serving: