Portobello mushrooms filled with onion and sausage
- 4 portobello mushrooms
- 10 cm semi-dry sausage
- 1 onion
- 200 ml sour cream
- herbs to taste
- garlic, salt and pepper
Remove the stems from the portobello mushrooms and fill the heads with the finely chopped sausage and onion. Place on a baking sheet and roast at 200°C.
Make a sauce using the sour cream, garlic and chopped herbs and serve with toast, tortilla chips, or toasted tortilla triangles as soon as the mushrooms are ready.