Stuffed champignons with sausage

Ingredients:

• 1 tbsp olive oil + extra for drizzling
• 1 raw Italian turkey sausage, casing removed
• 24 large champignons, stems removed and chopped
• 2 cloves garlic, crushed
• 1/4 cup white wine
• 110 g crumbled blue cheese
• 3/4 cup panko breadcrumbs
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Heat a large skillet over medium-high heat. Add the olive oil and, once hot, add the ground turkey and cook, breaking it up with the back of a wooden spoon, for about 2 minutes. Once the meat begins to brown, add the mushroom stems and continue cooking until the meat is cooked through. Add the garlic and gently cook until fragrant. Stir in the white wine and scrape the bottom of the pan with a wooden spoon. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs, and parsley to the meat mixture and toss to combine.
3. Place the mushroom caps cavity-side up on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Spoon the filling into the cap cavities and drizzle with olive oil again. You may need to compact the filling with your hands. Bake for 20 minutes.