ingredients
makes about 30
1 pound 12 ounce cap mushrooms
3 tablespoons butter
1 small onion, finely chopped
7 tablespoons ground pork
2 ounce chorizo sausage, finely chopped
1 tablespoon tomato paste (tomato puree)
2 tablespoons dry breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
method
1. Remove the stalks from the mushrooms, then finely chop the stalks. Set aside.
2. Melt the butter in a skillet over low heat, add the onion and cook, stirring occasionally, for 5 minutes, or until soft.
3. Increase the heat to high, add the ground pork, and cook for 1 minute, stirring constantly and breaking up any lumps.
4. Add the mushroom stalks and chorizo and continue cooking for 1 minute, or until the mixture is dry and browned. Add the tomato paste and 1/2 cup water.
5. Bring to the boil, then reduce the heat to low and simmer for 5 minutes, or until thick. Stir in the breadcrumbs, then transfer to a bowl and cool.
6. Preheat the oven to hot 210°C (415°F). Lightly grease a baking tray.
7. Spoon about 1 1/2 teaspoons of the cooled meat into the mushroom caps, smoothing the top with a flat-bladed knife so that the filling is slightly domed.
8. Place on the tray and bake in the top half of the oven for 10 minutes. Sprinkle with the parsley and serve hot.
