organic vegetables

Portobello mushrooms with chorizo and cheese

A tasty simple dish that can be on the table in less than 30 minutes. Serves two as a light meal or four as a starter.
Course easy dinner or starter
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 -4
Author Jacqueline Bellefontaine


  • 4 portobello mushrooms
  • a little cold pressed rapeseed oil or extra virgin olive oil
  • 1 shallot finely chopped
  • 60 g chorizo cut into small dice
  • 30 g fresh white or wholemeal breadcrumbs
  • 75 g cheddar cheese finely grated
  • few sprigs fresh thyme
  • ground black pepper


  • Preheat the oven to 200℃ /180℃ fan/ gas mark 6. Carefully remove the stems from the mushroom and place the mushroom caps on a baking tray. Drizzle with a little oil. Chop the stems.
  • Heat the onion and chorizo together in a small frying pan, gently until the fat begins to run from the chorizo. Add the chopped mushrooms and cook for about 5 minutes until the onion and mushroom are softened. Remove from the heat.
  • Mix the cheese and breadcrumbs together. Remove the leaves from the thyme sprigs and add to the crumbs, then add the chorizo mixture. Toss to combine.
  • Divide equally between the mushrooms and pile on top. Bake for 15 minutes until mushrooms are tender. Serve with sprinkled with black pepper and a little more thyme to garnish.