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Chorizo-stuffed mushrooms
Makes 24 Starters and mains
Ingredients
- 1tbsp Spanish olive oil, plus extra for brushing
- 24 chestnut mushrooms, each about 4cm in diameter
- 140g chorizo
- 6 spring onions, very finely chopped
- ¼tsp Spanish sweet paprika
- 80g fine dry white breadcrumbs
- finely grated zest of 1 lemon
- 2tbsp very finely chopped fresh parsley
Method
Preheat the oven to 180°C/350°F/ Gas 4. Brush a shallow roasting tin with oil. Remove the stalks from the mushrooms and finely chop, then set aside.
Lightly brush the mushrooms with oil, then season the inside of them with salt and pepper before setting aside.
Remove and discard the casing from the chorizo, then finely chop. Add the chorizo to a dry frying pan over a medium-high heat and fry, using a wooden spoon to break it up, for 3-5 minutes, until it gives off its fat. Transfer to a bowl using a slotted spoon, leaving as much fat as possible in the pan.
Add the oil to the pan, then add the spring onions, paprika and chopped mushroom stalks, and season to taste with salt and pepper. Fry, stirring, for 3-5 minutes, until the onions are soft.
Add the onion mixture to the chorizo and stir in the breadcrumbs, lemon zest and parsley. Adjust the seasoning if needed.
Use a teaspoon to divide the mixture between the mushrooms, mounding it slightly. Arrange the mushrooms in a single layer in the prepared tin.
Bake in the preheated oven for 15 minutes, until tender. Carefully transfer the mushrooms to kitchen paper to drain. Leave to stand for 5 minutes.
Transfer the mushrooms to a serving platter and serve hot, warm or at room temperature.
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