Stuffed mushrooms with sausage and cornflakes

Ingredients:

Mushrooms

• 24 large champignons or cremini mushrooms, washed, stems finely chopped for the filling
• 2 tablespoons extra-virgin olive oil

Filling

• 55 g unsalted butter
• 0.5 cup finely chopped celery
• 0.5 cup finely chopped onion
• 1/2 cup crumbled fried pork breakfast sausage
• 0.5 tbsp. grated mozzarella
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 cup crumbled cornflakes

Preparation:

1. Preheat oven to 220°C.
2. Mushrooms:
   
   If the mushroom caps are very round, cut a very thin slice off the top so they stand upright, gill-side up. Toss the mushroom caps in a large bowl with olive oil and 1/4 teaspoon salt.
3. Filling:
   
   Heat the butter over medium-high heat. Add the sliced ​​mushroom stems, celery, and onion and cook, stirring occasionally, until the vegetables are tender, 6-8 minutes. Transfer to a large bowl, season with 3/4 teaspoon of salt and freshly ground black pepper to taste, and set aside to cool.
4. Add the sausage, mozzarella, green onions, and parsley to the cooled filling. Stir in the cornflakes to moisten well.
5. Fill each mushroom with an equal amount of filling and transfer the stuffed mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is golden brown and crispy on top, about 15 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter.