Portobello mushrooms filled with onion and sausage

Ingredients:

4 portobello mushrooms
10 cm semi-dry sausage
1 onion
200 ml sour cream
herbs to taste
garlic, salt and pepper

Preparation:

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.