Tapas-Stuffed Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 28 each | 25 minutes + 1 hour cooling time | 25 minutes | 30 | N/A | 2g | N/A | 1g | 2.5g | 6.5mg |
| INGREDIENTS: | ||
| 1 lb 12 oz open mushrooms | 3 tablespoons butter | 1 small onion, finely chopped |
| 3 oz lean ground pork | 2 oz chorizo sausage, finely chopped | 1 tablespoon tomato paste |
| 2 tablespoon tomato paste | 2 tablespoons dry bread crumbs | 1 tablespoon chopped fresh flat-leaf parsley |
| 1 | Remove the stems from the mushrooms, then finely chop the stems. Set aside. |
| 2 | Melt the butter in a skillet over low heat, add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Increase the heat to high, add the pork, and cook for 1 minute, stirring constantly and breaking up any lumps. Add the mushrooms stems and chorizo and continue cooking for 1 minute, or until the mixture is dry and browned. Add the tomato paste and 1/2 cup water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes, or until thick. Stir in the bread crumbs, then cool for about 1 hour. |
| 3 | Preheat the oven to 425 F. Lightly grease a baking sheet, then spoon about 1-1/2 teaspoons of the cooled meat mixture into each mushroom cap, smoothing the top with a flexible metal spatula so that the filling is slightly domed. Place on the baking sheet and bake in the top half of the oven for about 10 minutes. Sprinkle with the parsley and serve hot. |