Name: Fetta and herb mushrooms with chorizo
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 (280g), flat mushrooms, peeled, stalks removed; 100 gram (3 ounces) fetta cheese, crumbled; 100 gram (3 ounces) ricotta cheese; 2 tablespoon fresh flat-leaf parsley, finely chopped; 2 tablespoon chives, finely chopped; 1 teaspoon lemon rind, finely grated; 2 tablespoon parmesan cheese, coarsely grated; 2 tablespoon stale breadcrumbs; 2 tablespoon olive oil; 3 (420g) cured chorizo sausages, sliced thickly; 4 slice (280g) sourdough, toasted

Ingredients

4 (280g), flat mushrooms, peeled, stalks removed

100 gram (3 ounces) fetta cheese, crumbled

100 gram (3 ounces) ricotta cheese

2 tablespoon fresh flat-leaf parsley, finely chopped

2 tablespoon chives, finely chopped

1 teaspoon lemon rind, finely grated

2 tablespoon parmesan cheese, coarsely grated

2 tablespoon stale breadcrumbs

2 tablespoon olive oil

3 (420g) cured chorizo sausages, sliced thickly

4 slice (280g) sourdough, toasted

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Place mushrooms on baking-paper-lined oven tray.

3.Combine fetta, ricotta, herbs and rind, spoon onto mushrooms. Top with combined parmesan and breadcrumbs. Drizzle with oil.

4.Bake mushrooms about 15 minutes.

5.Meanwhile, cook chorizo on heated grill plate (or grill or grill pan) until browned both sides.

6.Serve mushrooms and chorizo with toast.

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