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5 July 2009
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Portobello stuffed mushroom brunch mushroom
Emma Crowhurst
by Emma Crowhurst
from Food and Drink

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Quick Recipe


Ingredients
4 large flat portobello mushrooms
salt and freshly ground black pepper
2 tbsp olive oil
50g/2oz pack sliced chorizo sausage
1 small onion, finely chopped
1 clove of garlic, crushed
225g/8oz small cup mushrooms, sliced
1 tbsp chopped flat leaf parsley
4 eggs
flat leaf parsley salad, to serve


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Wipe the mushrooms and remove the stalks. Season with salt and freshly ground black pepper. Place in a roasting tin or on a baking sheet and drizzle with 25ml/1½ tablespoons of the olive oil. Bake for 15 to 20 minutes or until becoming soft.
3. Meanwhile, heat the remaining olive oil in a pan and fry the chorizo until golden. Add the onion and garlic and cook for 5 minutes or until beginning to soften. Add the sliced mushrooms and the stalks and cook until the mushrooms are tender and pan is quite dry - about 10 minutes. Season with salt and pepper and add the chopped parsley.
4. Poach the eggs in simmering water.
5. Divide the cooked mushroom mixture between the roasted portabello mushrooms.
6. Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.


 Show me more mushroom recipes
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Find out more about these ingredients and techniques:
Black pepper
Olive oil
Salt
Chorizo
Garlic
Parsley
Eggs
Portabello mushroom

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