Preheat your oven to 200 C / 400 F. Then add 1 tbsp of olive oil to a pan and fry the sausage meat (remove the casing). When the sausage meat is golden brown, add rest of the ingredients except for the Paturain, Parmesan cheese, Panko breadcrumbs and salt & pepper (these will be added later). Stir well and cook for a few minutes until the meat is done.

Transfer the cooked (slightly cooled down) sausage meat to a bowl and add the Paturain, Parmesan cheese and Panko breadcrumbs. Mix well and season with salt & pepper. Set this aside.

Then wipe the mushrooms clean and remove the stem. Scoop out the brown gils with a spoon and brush them with the leftover 1 tbsp olive oil. Finally, stuff them with the sausage meat filling.

Arrange the stuffed mushrooms on a baking tray lined with baking sheet and bake them in the oven on 200 C / 400 F (depending on the heat of your oven) for 10-15 minutes or until the mushrooms are cooked and the stuffing is crispy and golden brown.

Transfer the cooked stuffed mushrooms to a serving platter and garnish with fresh parsley/spring onions and if you dare some fresh chopped Madame Jeanette pepper. Enjoy!

TIPS: - Use a soy minced meat and cream cheese to veganize this dish. - You can make these in advance and store them in the fridge for later use. - Serve these stuffed Surinamese Stuffed Mushrooms with a salad and my Spicy Oven Baked Potato Wedges.

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!