Simon Rimmer served up tasty sausage stuffed mushrooms on Toast on Sunday Brunch.

The ingredients are: 6 field mushrooms, cleaned and stems removed, 50ml olive oil, 25ml balsamic, 1 clove sliced garlic and 10g salt.

For the filling: 250g sausages (choose your favourite, cut the skins, take out the meat), 1 clove garlic, 1 finely diced onion, 225g cream cheese, 1 tbsp chopped parsley, 4 slices toasted brioche and Finely grated parmesan to serve.