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In a frypan, cook the sausage meat and thyme over medium heat, stirring to break up.
Remove the stems from the mushrooms, being careful not to break mushroom caps. Set mushroom caps aside.
In the bowl of your Russell Hobbs Food Processor, combine the spring onion and garlic and process to chop. Add sourdough bread and mushrooms stems and process for a few seconds to break into bits. Add cooked sausage and process several seconds. Pulse in parsley and stock. Set aside.
In large bowl, toss mushroom caps in melted butter. Arrange in single layer a shallow, ovenproof baking dish. Fill with sausage mixture and top with parmesan cheese.
Bake for 15 minutes until hot and bubbly. Serve with a dollop of sour cream.