Stuffed Mushrooms With Beet Salad

• 1/2 tbsp vegetable or olive oil
• 3 None thin pork sausages
• 1 None small Spanish onion, chopped
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 1/3 cup soft fresh breadcrumbs
• 3 oz feta cheese, crumbled
• 4 None portobello mushrooms, stems removed
• 1 (15 oz) can beets, drained, cut into wedges
• 2 oz baby arugula
• 1/3 cup walnut pieces
• 2 tsp red wine vinegar

1. Preheat oven 425u0b0F.
2. Heat 1 tbsp oil in a large frying pan over medium heat. Cook sausages for 5 mins, or until cooked through. Let cool then slice thinly.
3. Add onion to pan. Cook for 5 mins, or until soft. Remove from heat. Mix with sausage, parsley, breadcrumbs and feta. Season.
4. Arrange mushrooms, stem-side up, on a baking tray. Spoon feta mixture onto mushrooms. Bake for 10-12 mins, or until mushrooms are tender.
5. Combine beets, arugula and walnuts. Toss with remaining oil and vinegar.
6. Place mushrooms on serving plates. Serve with beet salad.

vegetable, thin pork sausages, spanish onion, parsley, breadcrumbs, feta cheese, portobello mushrooms, beets, baby arugula, walnut pieces, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/27660 (may not work)