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Sunday, 19 August 2012

Stuffed Mushroom Topped with Scallop and Chorizo

Just a few scallops really go a long way, likewise 1 chorizo sausage can span at least 3 meals. This took about 10 minutes to prepare and about 35 minutes to cook. This was enough as a starter for 2 kids and 3 adults.

2 field mushrooms
1/2 handful parsley
2 cloves garlic
4 tbs Panko bread crumbs
Salt and pepper
1 tbs marinated feta
1 tbs grated Parmesan
1 tbs extra virgin (maybe more)
A little white wine
1 tbs pine nuts
6 fresh sea scallops
10 thin slices of chorizo
Some grated tasty cheese

Pre heat an oven to 180C. Break the stems off the field mushrooms and roughly chop. Roughly chop the parsley and garlic. Mince the mushroom stems, parsley and garlic together until fine and well combined. Mix the Parmesan, parsley mix, marinated feta and half of the olive oil with a spoon. If the mixture is a little dry, add the rest of the oil. Drip a little white wine over each mushroom, divide the bread crumb mix between each, place on a baking paper lined tray, cover with foil and place in the oven for 15 minutes. Remove the foil and continue to roast for another 10 minutes or until the top is crunchy.
Thinly slice the scallops. Remove mushrooms from the oven.
Arrange the scallops and chorizo on top of each mushroom,top with a few pine nuts, sprinkle over a little grated tasty cheese and return to the oven until the cheese has melted and the scallops are just opaque.

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