Chef ChatFood Mood:
Vegetarian |
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Cuisine:
Spanish |
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Description |
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| These beauties can be made as much as 12 hours in advance and then cooked just before serving. | |
Servings: 10 |
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Ingredients |
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| 1 3/4 lbs mushrooms, large (to fill)and cleaned 3 Tbsp butter 1 small onion, finely chopped 3 oz lean ground pork 2 oz chorizo, finely chopped 2 Tbsp tomato paste 2 Tbsp bread crumbs 1 Tbsp parsley, chopped |
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Method |
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| Filling Can be prepared 1 day ahead and stored, wrapped tightly, in the refrigerator. 1. Remove mushroom stems from caps. 2. Chop stems and set aside. 3. Melt butter in skillet over low heat, add onion and cook until soft. 4. Increase heat to high and add the pork. Cook for 1 minute, stirring to break up lumps. 5. Add mushroom stems and chorizo and continue cooking until mixture is dry and browned. 6. Add tomato paste and 1/2 cup of water. Bring to a boil then reduce and simmer for 5 minutes, until thickened. 7. Stir in bread crumbs. 8. Set aside and cool for 1 hour. 40 minutes before serving. 1. Preheat oven to 425 degrees F. 2. Lightly grease baking sheet. Line baking sheet with mushroom caps. 3. Spoon 1 1/2 tsp of the filling into each mushroom, smoothing the top. 4. Bake caps in oven on top rack for about 10 minutes. 5. Sprinkle with chopped parsley and serve hot. |
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Notes |
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| If your refrigerator has the room - you can also fill the mushroom caps with cooled filling and refrigerate for up to 12 hours. | |
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