Breaded stuffed Portobello mushrooms




For the mushrooms

  • 2 large Portobello mushrooms
  • 2 eggs, beaten (Le Naturelle)
  • 2 tbsp flour
  • 4 tbsp breadcrumbs (Tipiak)

You will also need

  • 1 tbsp olive oil
  • 50g diced chorizo sausage (Casademont)
  • ½ small onion diced
  • 2 cloves garlic, finely chopped
  • 2 tbsp chopped fresh parsley
  • 1 egg, beaten (Le Naturelle)
  • 1 x 250g ricotta (Hanini)
  • 50g Parmesan (Zanetti)
  • 1 tbsp toasted pine nuts 
  • You will also need a few salad leaves for serving

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Start by breading the mushrooms. Remove the thick stalk and dip the whole mushrooms in flour, beaten egg and then the breadcrumbs. Place on a baking tray, drizzle with a little olive oil and cook for 5 minutes. Meanwhile, fry the chorizo sausage in a pan and add in the onion and garlic and continue to fry for 3 minutes to soften. Add in the ricotta, beaten egg, chopped parsley  and half of the pine nuts and mix together well. Spoon this mixture into the breaded mushrooms, grate over the 50g Parmesan and finish off with the remaining pine nuts. Place back into the oven and bake for another 5 minutes or until the mushrooms are cooked through. Serve immediately dressed with salad leaves.

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