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Food

Chorizo mushrooms

Preparation time
15 minutes
Cooking time
35 minutes
Serves
8

INGREDIENTS

  • 16 large flat mushrooms, stems removed, finely chopped and reserved
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • Sea salt and freshly ground black pepper
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 150g raw chorizo sausage, casing removed and crumbled
  • ¼ cup flat-leaf parsley, roughly chopped
  • ½ cup grated manchego cheese

METHOD

  1. Heat oven to 200°C. Toss mushroom caps in olive oil, salt and pepper. Place on a baking tray lined with baking paper. Bake until browned (approx 15-20 minutes). Transfer to serving platter, keep warm.
  2. Heat oil in a non-stick frying pan over medium heat. Add onion, cook stirring for 5 minutes. Add garlic and chopped mushroom stems, cook for 2-3 minutes. Add chorizo, cook, stirring to break up sausage for 5 minutes or until browned.
  3. Remove from heat; stir in half the parsley, season to taste. Divide filling between each mushroom cap. Top with cheese and bake for 10 minutes or until cheese has melted and filling is heated through.
  4. Garnish with remaining parsley and drizzle with olive oil.
Food
Preparation time
15 minutes
Cooking time
35 minutes
Serves
8

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Two Blues Sauvignon Blanc 2014
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