When I saw the portobello mushrooms in my organic veg box on Monday I immediately knew what I wanted to do with them. Stuff them! And so I did. I stuffed the Portobello mushrooms with chorizo and cheese. The end result – a delicious, easy, light dish that made a perfect lunch for a chilly day. Now all I need to do is decide what to do with that lovely squash and cabbage.
They are in fact just regular large brown mushrooms that become portobello mushrooms after they reach a certain size, usually 8-10cm wide. Portobello mushrooms have a robust meaty texture so are ideal for stuffing. They are also good grilled or barbecued. Just dot with a little butter and some crushed garlic. Alternatively, you can slice them and fry them in butter or a good quality olive oil. Sprinkle with a little balsamic vinegar and some fresh thyme leaves just before serving.
Portobello mushrooms with chorizo and cheese
Wanting to use them quickly while they were at their best, I checked the refrigerator to see what I had to hand. As is quite usual for me, I found some chorizo in the fridge and some cheese, so there I had the makings of a perfect light meal. Mixed with some onion, breadcrumbs and a little fresh thyme the stuffing is complete. It was a cold, chilly day when I made them so I served a couple together for a light lunch for two. Equally, they would make a great starter for four people. Best of all, they took under 30 minutes to make and cook. Perhaps not the prettiest dish I have photographed, but certainly a very tasty one.
- 4 portobello mushrooms
- a little cold pressed rapeseed oil or extra virgin olive oil
- 1 shallot, finely chopped
- 60g chorizo, cut into small dice
- 30g fresh white or wholemeal breadcrumbs
- 75g 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.