Stuffed Mushrooms Recipe
Stuufed Mushrooms a great little starter or even a main meal. Delicious for breakfast, lunch or dinner!
Preparation time: 25 minutes + cooking
Total cooking time: 25 minutes
Makes: about 30
1 lb oz (850g) Portobello mushrooms
1 ¼oz (40g) butter
1 small onion, finely chopped
3 ½oz (100g) pork mince
2oz (60g) chorizo sausage, finely chopped
1 tablespoon tomato paste (tomato puree)
2 tablespoons dry breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
How to prepare
1. Remove the stalks from the mushrooms, and then finely chop the stalks. Set aside.
2. Melt butter in a frying pan over low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Increase the heat to high, add the pork mince, and cook for 1 minute, stirring constantly and breaking up any lumps. Add the mushroom stalks and chorizo and continue cooking for 1 minute or until the mixture is dry and browned. Add the tomato paste and ½ cup (4fl oz/125 ml) water. Bring to the boil, and then reduce the heat to low and simmer for 5 minutes, or until thick. Stir in the breadcrumbs, then transfer to a bowl and cool.
3. Preheat the oven to hot 415⁰F (210⁰C/Gas 6-7). Lightly grease a baking tray. Spoon about 1½ teaspoons of the cooled meat into the mushroom caps, smoothing the top with a flat bladed knife so the filling is slightly domed. Place on the tray and bake in the top half of the oven for 10 minutes. Sprinkle with parsley and serve hot.