As we are slowly getting into the warmer weather, why not give Chef Gary’s Garlic & Green Chilli Cream Cheese Stuffed Mushrooms with Toasted Chorizo Breadcrumbs a try?
These are definitely NOT your regular stuffed mushrooms:
Literally ‘stuffed’ full of flavour, these are a lovely option for a light midweek meal (or you can even to serve them up alongside a gorgeous BBQ now that we are all venturing into our gardens again!).
Ingredients (to serve 2):
150g TS Foods Savoury Breadcrumb Stuffing
2 Portobello mushrooms
1 green chilli, diced
2 cloves garlic, finely chopped
25g chorizo, diced
Small handful fresh parsley, chopped
165g cream cheese
Method
1.Pre-Heat your oven to 200c/220C Fan for 15 mins, and reduce to 200C/180c Fan.
2. Wipe and clean the mushrooms, remove stem from the centre and place upside down (so it’s like a little bowl) on a baking tray. Season with cracked black pepper, sea salt and a drizzle of olive oil. Put into the oven and cook for 10 mins.
2. Remove from the oven and with a paper towel dab away any moisture/water the mushrooms have released during cooking. Set to the side and allow to cool.
3. In a bowl add your cream cheese, garlic, diced chilli and parsley and mix well. Fill each mushroom with this delicious mixture and set to one side.
4. Pop your diced chorizo in a pan and dry cook (the chorizo will release oils) for 5/6 mins until crispy making sure to stir frequently, then add the TS Foods Stuffing and cook for another couple of minutes, stirring until the crumbs absorb some of that lovely chorizo oil and start to get golden and crispy!
5. Finally add your chorizo breadcrumbs on top of your cream cheese stuffed mushrooms and bake in oven until breadcrumbs have browned and serve with a mixed salad.
Enjoy! Chef Gary
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