Stuffed mushrooms

Picture to come

I use these mushrooms as an easy starter, or a side dish to go with steak.  Even cook them on the barbeque in summer.

• A selection of large flat mushrooms (if really big 1 per person, if for a starter and smaller, 2 per person)
• 1 tbsp butter
• 2 onions finely chopped
• 4 cloves garlic chopped or put through a press
• 1 ring chorizo chopped into small pieces (at least quarters or smaller)
• Smoked paprika
• half glass white wine
• 1 pack boursin or other garlic cheese 
• grated cheddar cheese

Preheat the oven to 180 degrees.

Gently remove the stalks from the mushrooms to leave the caps in tact.

Melt the butter in a bowl in the microwave, take each mushroom cap and dip upside down in the butter (be careful not to burn your fingers) so that the mushroom looks like a bowl with the outside coated in butter.  Put the mushrooms upside down like this on a baking tray or dish with sides so that they can be filled.

Saute the onions with the garlic until soft.  Add the chorizo and continue to fry off.  Add the smoked paprika and ensure all is coated.

Put in the white wine and turn the heat up to full so it boils.

Add the boursin and keep stirring until it melts.  Put the heat on low and let it simmer for a little while until the sauce thickens a little.

Divide the mixture up between all the mushrooms so each one is filled.

Cover the baking dish with tinfoil and cook for 20 mins.  

Uncover and put a little grated cheese onto the top of each mushroom, put back into the oven for 5 minutes until the cheese is melted.

(To cook on a barbeque, wrap the mushrooms in 4s in tinfoil parcels)

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