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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 -4
- 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.