Portobello Mushrooms Stuffed with Chorizo, Ricotta, and Herbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Remove the stems from the portobello mushrooms and clean them with a kitchen towel. Finely chop the stems and set aside. Place the caps on a baking tray and brush them with half of the olive oil.

3. 3

   Heat a large skillet over medium heat. Add the remaining olive oil and cook the onion for 3 minutes until softened. Add the garlic and the chopped mushroom stems and cook for 2 more minutes.

4. 4

   Add the fresh chorizo with the casing removed and cook for 5 to 6 minutes, breaking it up with a spoon, until well browned.

5. 5

   Add the chopped spinach, smoked paprika, black pepper, and salt. Cook for 1 to 2 minutes, just until the spinach wilts. Remove from the heat.

6. 6

   Transfer the mixture to a bowl and let it cool slightly for 3 minutes. Stir in the ricotta, grated Parmesan, parsley, thyme, and lemon zest. Mix until the filling is evenly combined.

7. 7

   Stuff the portobello mushrooms with the mixture, pressing lightly so the filling is well packed. If desired, add a little extra Parmesan on top.

8. 8

   Bake at 200 °C / 400 °F for 18 minutes, or until the mushrooms are tender and the filling is hot and lightly golden on top.

9. 9

   Let rest for 2 minutes before serving so the filling can set slightly.