Sausage mix stuffed mushrooms

Ingredients

• 12 pcs Portobello mushrooms
• 100 g Chorizo, crumbled
• 2 pcs Eggs
• 1 pcs Onion, finely chopped
• 3 sprig Parsley, fresh, chopped
• 2 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Preheat the oven to 180°C.
2. Prepare the mushroom caps: wash and cut the stems, saving them for another dish. (perfect base for a mushroom cream soup, even if you freeze them!)
3. In a saucepan, heat 1 tablespoon of the oil and sauté the onion and crumbled chorizzo for a few minutes. .
4. Oil a baking dish with the remaining olive oil and and take a large mixing bowl for the stuffing.
5. Beat the eggs and mix it together with the stuffing then fill it in the mushrooms.
6. Bake the caps for about 20 minutes, until tender but not mushy.
7. Serve while still hot, decorated with chopped parsley.