(NB: You chose how much chilli heat you want in these).
400g Chorizo (skin removed and finely chopped)
1 red Spanish onion (finely chopped)
2T parsley (finely chopped)
1 small onion (finely diced)
1 egg yolk
Handful of parsley (finely chopped)
1 t sweet paprika to taste
Ground salt and black pepper to taste
3 T olive oil
Preheat oven to 200 degrees C.
Generously grease an ovenproof dish with olive oil.
Clean mushrooms and remove stems. Dice stems finely. Remove skin of chorizo and finely dice.
Heat 1 tablespoon oil in a frying pan and sauté onion until soft and translucent.
Add mushroom stems, chorizo and garlic then sauté over medium heat.
Season with salt, pepper and paprika.
Add breadcrumbs, parsley and egg yolk to the stuffing.
Fill mushroom caps with the stuffing then place in prepared dish, stuffing-side up.
Bake in pre-heated oven for 10 -15 minutes. Serve warm.
250 gms frozen peas (cooked and drained)
50 mls cream
25 mls milk
Salt and pepper
Cook the frozen peas in the cream and milk. Blend ingredients until as smooth as possible and pass pea sauce through fine sieve. Compost solids.
Dice mushrooms and chorizo finely, sauté with onion and a few peas, season etc. and serve warm on crisp toast or in little pastry cases.