Stuffed mushrooms

Ingredients for 4 servings:

• 16 large mushrooms
• 1 onion(s)
• 100 g paprika sausage (chorizo, Spanish)
• 1 tomato(s)
• ½ bunch parsley
• 4 tbsp olive oil
• 150 g minced meat (pork)
• 4 tbsp sherry, medium-dry
• 1 egg(s)
• 2 tbsp breadcrumbs
• salt and pepper
• Oil for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

tastes good cold too

Grate and clean the mushrooms. Twist out the stems, clean, and dice them. Chop the onion, skin the sausage, and dice it very finely. Finely chop the tomato. Finely chop the parsley. Heat 1 tablespoon of olive oil in a pan. Fry the diced mushrooms and onion until translucent. Add the minced meat and sausage. Stir-fry until the meat is light and crumbly. Deglaze with the sherry, stir in the tomato, and simmer for about 5 minutes. Season with salt and pepper. Salt the mushrooms. Preheat the oven to 220°C (200°C fan-assisted oven). Mix the cooled stuffing with the parsley, egg, and breadcrumbs and fill the mushrooms. Place the mushrooms in an oiled, ovenproof dish. Drizzle the mushrooms with the remaining olive oil and bake in the hot oven for about 15 minutes. The mushrooms taste good warm, lukewarm or cold.