After the excesses of Christmas, I quite often want something with plenty of flavour but that is perhaps not too substantial and relatively simple to create. It can be very easy with lunches out with family and friends between Christmas and the New Year celebrations to easily be over faced with just too much food. In my case that is quite difficult but never the less still possible, so here is a recipe for Baked Portobello Mushrooms with Chorizo and Egg that is very tasty and quite light and very easy to make.
In this recipe for Baked Portobello Mushrooms with Chorizo and Egg, I use braised Chorizo, which is a staple in our kitchen at home great for flavouring stews, soups and casseroles. If you cannot get Portobello mushrooms, open-cap field mushrooms area perfect substitute.
Baked Portobello Mushrooms with Chorizo and Egg serves 4
4 Portobello Mushrooms, peeled and stems removed
150 gr braised Chorizo, drained, plus reserved oil
2 large handfuls of Baby Spinach, washed and dried ( optional )
4 fresh free-range Eggs
A sprig or two of fresh Thyme
Fine Sea Salt and freshly ground Black Pepper
Preheat the oven to 180 C / 350 F / Gas Mark 4 and line a baking tray with foil. Place the mushrooms, gills side up, on the baking sheet, drizzle with a little braised Chorizo oil, and season generously with salt and pepper. Place in the oven and bake for ten minutes. While the mushrooms are cooking, heat a little more Chorizo oil in a frying pan, over medium heat, and quickly toss in the baby spinach, season and remove from the pan and drain on kitchen paper.
Remove the mushrooms from the oven and divide the spinach between them. Top with the braised Chorizo and sprinkle with fresh Thyme leaves. Place back in the oven for ten more minutes before removing once more and cracking an egg into each. Place back in the oven and bake for a final ten minutes. Remove and serve with a little lightly dressed herb salad.
Allergens in this recipe are;