Stuffed mushrooms - This tapa is served warm

Ingredients for four servings

• 16 large fresh mushrooms (about a 400 g cup)
• 200 g chorizo
• 2 garlic cloves
• 3 tablespoons olive oil
• 1 small onion or 2 shallots
• Salt, pepper, paprika

Preparation

Clean the mushrooms and turn out the stems. Peel the garlic and onion (or shallots). Finely chop the onions and the stems of the mushrooms.

Preheat oven to 200 °. Oil a casserole dish with 2 tablespoons of olive.

Peel and cut chorizo into small pieces. The smaller the better, the pieces should be smaller than 5 mm in any case.

Sauté the onions (or shallots) for the stuffing with the remaining oil in a pan until translucent. Add the chopped mushroom stems and chorizo pieces. Press in the garlic and fry the whole thing over medium heat.

Season the mixture lightly with salt, pepper and paprika.

Using a teaspoon, fill the hollow mushroom caps with the mixture and place in baking dish. Simmer for approx. 10-15 minutes.

Tips and variations

You can mix about 50 g or 100 g grated spinach Manchego (sheep’s cheese) into the mixture. If you want to mix in cheese, after about 10 minutes cooking you can sprinkle the mushrooms with the grated cheese.

The mushrooms are served warm in a dish.

Preparation time: about 45 minutes including cooking time.