These babies are fully loaded with all our favourite Mediterranean ingredients. For these stuffed mushrooms, we used portobellos because they are shaped like upside-down umbrellas, making them perfect for filling. But you can use any large flat mushroom.
SERVES 1 // COOKING TIME 25 mins
1 tsp olive oil
50g chorizo, sliced
2 portobello mushrooms
100g mozzarella, torn
20g sun-dried tomatoes
Salt and black pepper
Basil, to garnish
1. Preheat oven to grill.
2. Heat the oil in a pan over medium heat and fry the chorizo for 1 minute.
3. Place the mushrooms on a baking tray and fill with chorizo, mozzarella and sun-dried tomatoes.
4. Place under the grill for 15 minutes, until the mozzarella has melted and the mushrooms have cooked through. Season and garnish with basil.