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Mushrooms stuffed with mascarpone and chorizo

By January 08, 2021 ,

Happy new year!
Hopefully all of you managed to enjoy your Christmas and new years celebrations even if many of us were in lockdown. 
Here at Kitchen Exile we're big mushroom fans. This particular recipe came about a couple of years back when I had friends round for dinner (remember those days) and I wanted to keep the side dish simple. Its an ideal snack for when you don't want to go all out and cook lots. 
This recipe works well with both small or larger portobello mushrooms. If using larger mushrooms, it will fill about 4. 
20 chestnut mushrooms, stalks removed ( don't throw away the stalks, keep them for stock)
50g mascarpone
70g cooking chorizo
50g red onion finely chopped
50g panko bread crumbs

Whizz up the chorizo, onion and mascarpone in a food processor until you get a smooth paste
Carefully fill the mushrooms with the filling
Sprinkle the top of each filled mushroom with the breadcrumbs
Place the mushrooms in a baking tray or cast iron baking dish
Set your barbecue up for indirect cooking at 180c or oven 180c (fan), 190c (normal) and cook for 30 minutes

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