Oven-Baked Portobello Mushrooms with Mozzarella, Tomatoes & Spanish Chorizo
A bold, bubbling, oven-roasted dish where earthy mushrooms meet creamy mozzarella and smoky chorizo.
Ingredients
- 4 large Portobello mushrooms
- 200 grams fresh mozzarella (1 ball or ¾ cup, torn or sliced)
- 12 cherry tomatoes (or two to three regular tomatoes) cubed
- 80 grams Spanish chorizo thinly sliced (cured, not raw)
- 1 tbsp olive oil extra virgin
- Salt and black pepper to taste
- Fresh oregano, parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 200°C (400°F).
Prepare the mushrooms:
- Wipe the mushrooms clean with a damp cloth.
- Remove stems and gently scrape out gills to create space for the filling (optional).
Assemble the filling
- In a mixing bowl, mix the pieces of mozzarella cheese, the diced tomatoes, and the sliced chorizo.
- Season with salt, pepper, and a drizzle of olive oil. You can also add some sweet paprika.
- Place mushrooms gill-side up on a parchment-lined baking tray. Season lightly with salt and pepper.
- Fill each cap with the torn mozzarella, tomatoes, and slices of chorizo.
- Drizzle a little olive oil over each mushroom.
Bake
- Bake for 20–25 minutes, or until the mushrooms are tender, the cheese is bubbling, and the chorizo is crisp.
Finish and serve
- Spoon any flavorful oil from the tray over the mushrooms. Garnish with fresh oregano or basil, if using.
- Serve warm.
Nutrition
Calories: 320kcal
Tried this recipe?Let us know how it was!
