Mushrooms and mushrooms do very well with humidity; that is why the best time to eat them is autumn. Fortunately for mushroom lovers, they can now be eaten at any time of the year. Whether as an accompaniment, as a main or secondary ingredient, mushrooms are never a problem in our kitchen. For example, in this delicious recipe in which we cook them stuffed with onion, bell pepper, garlic, spinach and parsley and then bake them with an intense touch of Riojan chorizo sausage.
In addition to being delicious, mushrooms have characteristics that make them ideal for a healthy lifestyle and diet. They contain very few carbohydrates, fiber, fats and proteins, as well as vitamin B.
Preheat the oven to 180°C.
Clean and finely chop the mushroom stems and chop.
Sauté the chopped garlic together with the onion and bell pepper. Add the finely chopped spinach and the mushroom stems.
Add the parsley and continue cooking until the spinach is tender. Let the stuffing cool a little and add the chorizo cut in half moons.
Stuff the mushrooms with the mixture.
Bake for about 15 minutes.
Ingredients
Directions
Preheat the oven to 180°C.
Clean and finely chop the mushroom stems and chop.
Sauté the chopped garlic together with the onion and bell pepper. Add the finely chopped spinach and the mushroom stems.
Add the parsley and continue cooking until the spinach is tender. Let the stuffing cool a little and add the chorizo cut in half moons.
Stuff the mushrooms with the mixture.
Bake for about 15 minutes.
