Serves 8 to 10
Prep Time 30 minutes
Cooking Time 20 minutes
500 grams fresh button mushrooms, washed well and patted dry with paper towels
1/4 cup extra virgin olive oil, plus more for pan-frying
2 teaspoons finely chopped garlic
1 piece good-quality Spanish chorizo (around 3 to 4 inches), finely chopped
salt and pepper, to taste
2 to 3 tablespoons salted butter
2 tablespoons finely chopped parsley
1. Slice off mushroom stems and set aside the caps. Finely chop stems. Set aside.
2. Heat olive oil in a sauté pan. Add garlic and cook until fragrant. Add chopped mushroom stems and chorizo; cook until fat has rendered. Season with salt and pepper.
3. Lay mushroom caps on a platter and stuff each with the chorizo mixture. Drizzle with leftover oil from chorizo mixture.
4. Heat olive oil and butter in a frying pan. Working in batches, gently place stuffed mushrooms in the pan. Cook for 5 to 7 minutes. Sprinkle chopped parsley on top and serve warm.
