Preheat the oven to 200C/400F/Gas 6.
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.
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.
Poach the eggs in simmering water.
Divide the cooked mushroom mixture between the roasted portabello mushrooms.
Now lay on the freshly cooked poached egg and serve with flat leaf parsley salad.
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