Whether as an entree at a dinner party or as a finger food appetiser, these chorizo-stuffed mushrooms are a tasty delight that will wow your friends!
Full of flavour & delicious indulgence, chorizo-stuffed mushrooms are easy to make & can be prepared in advance. You can make them as small or as big as you like by choosing the size of mushrooms that you prefer. And if you want to make a main meal out of these, that’s easy too- simply cook up some cous cous or rice and add some extra spinach to the pot in the last couple of minutes.
Here’s How to Make It
Choose some large flat mushrooms of an even shape, then peel and core them. The more stem you can dig out of the middle, the more filling you’ll be able to fit in.
Lay out the mushrooms on a baking tray lined with baking paper, spray them lightly with oil and salt them. Chop the onion finely, heat the oil in a frying pan over low heat, and start cooking the onion.
While the onion is cooking, chop the chorizo into very small pieces, then do the same with most of the parsley (leave some aside for garnishing).
Once the onion has been cooking for 15-20 minutes, add the chorizo and cook a further 10 minutes. Then add the wine, cook off the alcohol and reduce the liquid. Grate the parmesan cheese while the mixture is cooking.
Add the breadcrumbs and chopped parsley to the pan and mix through. The mixture should be very dry at this point; if it isn’t, add more breadcrumbs. Note that the filling needs to be dry at this stage because it will absorb moisture from the mushrooms.
Sprinkle each mushroom with a little cheese, then add the filling. Set the remaining cheese aside. Cover the pan lightly with foil (don’t seal it- you want to let steam escape) and bake on 180C (365F) for 30 minutes. Remove the foil after 30 mins and cook a further 10 mins. Chop & steam the green vegetable. Drain and serve with the mushrooms.
Chorizo & Parmesan-Stuffed Mushrooms
- 1 frying pan
- 1 baking tray
- 1 Grater
- baking paper
- 1 whole onion, large
- 1 1/2 chorizo
- 3 sprigs fresh parsley
- 50 grams parmesan cheese, fresh
- 1 tsp garlic, chopped or minced
- 1/3 cup white wine
- 3 tbsp oil
- 6-8 large mushrooms, whole
- 1/2 cup breadcrumbs
- salt & pepper to taste
- 2 cups spinach or similar green leafy vegetable
- spray oil
- Peel and core the mushrooms, then place them on a baking tray lined with baking paper.
- Chop the onion very small then fry it gently in the oil for 10 minutes. Keep the heat low-medium so that the onion cooks but doesn't brown.
- While the onion is frying, chop the chorizo into very small pieces.
- Add the chorizo to the pan and cook with the onion for a further 10 minutes or so.
- Meanwhile, chop the pasley very finely and grate the parmesan cheese.
- Once the onion has become translucent, add the wine to the pan. Turn up the heat a little and cook off the alcohol.
- Sprinkle the mushrooms with salt & pepper and some of the cheese. Keep some cheese aside for garnishing.
- Mix the chopped parsley and breadcrumbs into the pan. This should make the mixture very dry.
- Fill the mushrooms with the mixture then cover and bake at 180C (365F) for 30 minutes.
- After 30 minutes, remove the foil and bake uncovered for a further 10 minutes. Remove from oven.
- Chop & steam the spinach.
- Serve the mushrooms on a bed of steamed spinach, topped with the remaining grated parmesan cheese & parsley.