Mushrooms stuffed with chorizo

Name: Mushrooms stuffed with chorizo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Mushrooms (ca. 40 g); 85 g Chorizo sausage; 1 Onion; 4 Stem(s) Parsley; 6 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 7-10 Tbsp Salt; 1 collar Rocket; 7-10 Tbsp Grease; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Mushrooms (ca. 40 g)
85 g Chorizo sausage
1 Onion
4 Stem(s) Parsley
6 TABLESPOONS Olive oil
7-10 Tbsp black pepper
7-10 Tbsp Salt
1 collar Rocket
7-10 Tbsp Grease
7-10 Tbsp Parsley

Directions

1
Clean and sanitize the mushrooms. Break out or cut the stem at the base and chop finely. Cut the sausage into small cubes. Peel and finely chop the onion. Wash parsley, dab dry, remove leaves and chop finely.
2
Mix parsley and 5 tablespoons of oil.
3
Heat 1 tablespoon of oil in a large frying pan. Fry the mushrooms in it, possibly in portions, on both sides for approx. 3 minutes, remove them and let them drip off on kitchen paper.
4
Heat half of the parsley oil in the pan. Fry the sausage, onion and mushroom stems for 3-4 minutes while turning. Season with pepper and a little salt and remove. Season the mushroom heads with salt and place them in a greased, ovenproof pan.
5
Fill the mushrooms with the sausage-parsley mixture and sprinkle with the remaining parsley oil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
6
Clean, wash and drain the rocket. Arrange rocket on small plates. Arrange 2 stuffed mushrooms on each plate. Pour a little mushroom stock over them. Garnish with parsley if desired.