Chorizo-stuffed mushrooms in a skillet

Name: Chorizo-stuffed mushrooms in a skillet
Ingredients: 1000 ml water for blanching; 1 teaspoon salt (optional); 6 large mushrooms; 1/4 teaspoon ground nutmeg; 100 g spicy chorizo sausage; 100 g Brie cheese; 15 g fresh parsley; 5 ml olive oil; 100 ml water for the skillet

Salad - Chorizo-stuffed mushrooms in a skillet by Narcisa G. - Recipia

Spicy chorizo goes into chorizo-stuffed mushrooms in a skillet for a picnic, then the caps cook covered over low heat for ten minutes. Brie melts over the chopped stems and parsley, and the mushrooms stay soft, with the filling tucked into the caps. I choose mushrooms with wide caps so I can fit them in a single layer in the skillet. Prep: 20 minutes. Cook: 20 minutes. Total time: 40 minutes. Serves: 2. About 430 kcal and 25 g protein per serving.

Ingredients

1000 ml water for blanching
1 teaspoon salt (optional)
6 large mushrooms
1/4 teaspoon ground nutmeg
100 g spicy chorizo sausage
100 g Brie cheese
15 g fresh parsley
5 ml olive oil
100 ml water for the skillet

Preparation

1. Bring 1000 ml water and 1 teaspoon salt to a boil. Let the water come to a boil, about 8 minutes. 2. Dip the 6 large mushrooms in the boiling water for 2 minutes, then take them out and peel off the skin. Twist off the stems and chop them finely. 3. Chop 10 g parsley, slice 100 g chorizo, and cut 50 g Brie into pieces. 4. Sprinkle the caps with 1/4 teaspoon nutmeg and arrange them in a nonstick skillet. Divide the chopped stems, cut Brie, and parsley among them, then drizzle with 5 ml olive oil. 5. Put one thicker slice of chorizo in each cap and divide the remaining 50 g Brie over the top. Pour 100 ml water into the skillet, cover, and cook over low heat for 10 minutes, until the cheese starts to melt. Sprinkle the remaining 5 g parsley on top.

Notes

Keep in a covered container in the fridge for up to 3 days; you can serve them cold, too. We like them with tomatoes, and I don’t add salt or pepper to the filling, as the chorizo brings plenty of salt. The filling is a bit like a warm cheese-and-sausage open-faced sandwich, only tucked into a mushroom cap. You can swap the Brie for 100 g Camembert; the dish contains dairy. Blanching saves a little time, though the skin starts to come away; choose firm caps and dry them well after taking them out of the water.