I have up-scaled this South American snack to meal size – rather than stuffing small mushrooms I have filled giant ones with chorizo and added a few other bits and pieces, like spinach and mashed
potato to make it a one-dish meal. Just add a salad of mixed leaves or tomatoes on the side to complete.
Chorizo & Spinach Stuffed Mushrooms
If you don’t have any leftover mashed potato, breadcrumbs could be used instead.
4 (about 100g each) chorizo sausages, skins removed, roughly chopped
4 giant portabella mushrooms, stems removed and reserved
1 bunch spinach, leaves shredded
1 cup leftover mashed potato
2 tbsp chopped coriander or parsley
¼ cup grated hard sheep cheese
1 Preheat oven to 200°C.
2 Place chorizo and mushroom stems in a food processor and pulse to chop. Set aside.
3 Heat a frying pan over a medium heat, add a little oil, add spinach, cover and cook, stirring occasionally, for 4-5 minutes or
until spinach wilts and moisture evaporates. Transfer spinach to bowl, add potato and coriander or parsley and toss to combine.
4 Add chorizo and chopped mushroom stems to frying pan and cook, stirring occasionally, for 4-5 minutes. Add chorizo mixture to spinach mixture and mix to combine.
5 Divide chorizo mixture into four portions and pile onto mushrooms, scatter with cheese and bake for 20-25 minutes or until mushrooms are cooked, filling heated through and cheese melted and golden.
Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Mushrooms: Te Mata
Mushrooms – Havelock North; Spinach, coriander: JJ Organics – Napier; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: leftover mashed potato.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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