Stuffed Cour­gettes

Stuffed Cour­gettes

(serves 2)

2 round courgettes

1 pork sausage

1 tsp butter

1 shal­lot, minced

1 large or 2 medium mush­rooms (baby porta­bella or chest­nut are nice)

2 cloves gar­lic, minced

1 red pep­per, minced

hand­ful fresh breadcrumbs

1 tbsp soft goats cheese

sea salt and pep­per to taste

olive oil to drizzle

Cut the tops off each cour­gette, then chop up the tops finely.

Slip the sausage out of its cas­ing and saute gen­tly, break­ing up into very small pieces.  Add the but­ter and saute the cour­gette tops, shal­lot, mush­rooms, gar­lic and pep­per until soft.  Tip every­thing into a medium bowl and add the bread­crumbs and goats cheese, mix well.  Sea­son to taste.

Stuff each cour­gette with the mix­ture and driz­zle gen­er­ously with olive oil.  Bake at 425F/220C for 30 min­utes.  GORGEOUS.

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