Chorizo stuffed mushrooms

My passion for deliciously spicy Spanish pork sausage, chorizo, was first ignited when I visited Spain many years back and it has been a spark which has turned into a blaze. I now love the Portuguese version (spelt “chouriço”) just as much for they are wonderful to cook with and either enjoyed on their own or they can be used to enrich other dishes.

In winter, I love adding sliced chorizo to stews and soups and in summer they are delicious done lightly on the braai or simply sliced and eaten as a snack or as part of a salad. It also makes heavenly sandwiches.

For today’s tasty starter we will be using Portuguese-style chouriço sausages available in local supermarkets and delis and which are not quite as peppery as the Spanish kind.

For today’s starter we will be using chouriço as a filling for our stuffed mushroom.

For four portions you need:

Ingredients

Two chouriço sausages sliced into rounds

Four large mushrooms lightly scraped out and stem cur off as deeply as possible

1 cup grated cheddar cheese

2 chopped spring onions

1/3 cup tomato chutney

1 tablespoon butter

Salt and coarsely ground black pepper

Method

In a frying gently fry the chourico sausages for two minutes and set aside.

In the same pan add the butter and then fry the mushrooms for two minutes only on the smooth side.

Place the mushrooms on a metal oven tray or glass oven dish.

Spoon the sliced sausage rounds into the hollows of the mushrooms, sprinkle with spring onion pieces, the tomato chutney and top with cheese and a light sprinkle of salt and pepper.

Spoon the pan juices over the cheese.

Place mushrooms under the grill and cook until the cheese is bubbling.

Remove from heat and serve immediately with little wedges of toasted pita bread.

Recipes for Mushrooms with Bill & Sheila
suppers and buffets with Bill & Sheila
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