ChefGomba kolbasszal hagymaval toltott portobello

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.