Chorizo stuffed mushrooms
Are you planning on eating tapas? If so, be sure to include these stuffed mushrooms from the Big Green Egg. You can prepare them in advance and then store them covered in the refrigerator. Before serving them, stuff the mushrooms with chorizo, Manchego cheese and more.
For the chorizo
- 12 large mushrooms
- 1 large shallot
- 1 small clove of garlic
- 1 x 75 g chorizo sausage
- ½ tbsp sunflower oil
- 50 g Manchego cheese
- Ignite the charcoal in the Big Green Egg, place the Stainless Steel Grid and heat to a temperature of 170 °C. Meanwhile, separate the stems from the mushroom caps. Keep the caps to the side and finely cut the stems. Peel and mince the garlic and the shallot. Cut the chorizo sausage into small cubes.
- Heat up the olive oil in the Cast Iron Dutch Oven on the grid of the EGG. Add the shallot and garlic and sauté briefly. Now add the chorizo cubes and the finely cut mushroom stems and fry for a few of minutes. Remove the pan from the EGG and leave the chorizo mixture to cool.
- Place the mushroom caps on the grid, bottom side up, close the lid of the EGG and grill for about 8 minutes. Turn the mushrooms and grill them for a further 7 minutes. Cut the Manchego cheese in small cubes and mix into the cooled chorizo mixture.
- Remove the grilled mushroom caps from the EGG and stuff them with the chorizo mixture. Place the mushrooms on the grid, bottom side up, close the lid of the EGG and grill for about 8 minutes until the Manchego cheese has melted.
If you would like to receive your dose of inspiration by e-mail, then register for our monthly newsletter Inspiration Today and add some more flavour to your inbox. That’s all you have to do to receive the most delicious recipes, inspiring seasonal menus, practical tips and much, much more!