Med style stuffed mushrooms
If I’m ever making a mushroom dish, I think of one of my great friends from school. We were both food mad and used to eat my brought to school packed lunch early in the morning and then I would go to her house at lunchtime where we often made mushrooms cooked in butter served with toast. I’m sure her mother was sick of the sight of me arriving most days but it was an arrangement which worked well for us both and we are still good friends to this day. This recipe is slightly more sophisticated than our lunchtime invention but is still simple to prepare and full of delicious flavour. The spinach and garlic give a great helping of vitamins, minerals as well as the antibac, anti inflammatory and antifungal properties of the garlic. The Mushrooms are a good source of nutrients as well as being known to boost immunity – they are good for taking on flavour an in this case the dish comes together very nicely i think.
Med Style Stuffed Mushrooms
1 white onion chopped finely
3 cloves of garlic peeled chopped and mashed
3” piece of chorizo cut into small matchsticks
75gr spinach, washed, wilted on a pan drained and chopped
3oz breadcrumbs (I used gluten free)
4 large mushrooms brushed clean
Salt and Pepper
Oven at 180C
Heat tablespoon of oil in frying pan and brown the large mushroom caps on the bottom flip over for a minute and set aside on a flat baking dish.
Heat another tablespoon of oil in a pan and fry the onion for a few minutes until it softens.
Add the garlic and continue to cook on a low medium heat. You don’t want the onion to brown.
Add the chorizo and fry for a few minutes until it starts to give off its lovely flavoured oil.
Tip into a bowl, add the breadcrumbs, drained and chopped spinach, mix to combine and season really (really!) well.
Pack onto the mushrooms and place a small pat of butter onto each and into the oven for 15 minutes
They are delicious as is but if you would like a sauce, heat 2oz of cream in a pan with 1/2tsp of wholegrain mustard, stir well until it just comes to a gentle boil. Spoon over the mushrooms just before serving. Delicious!