Mushrooms Stuffed with Chourizo and Spinach

Servings 6 pax

List of Ingredients

  • 200 gr Primor Chorizo ​​(200g)
  • 8 units Medium size Portobello mushrooms
  • 1 unit Small onion
  • 1 clove garlic
  • 1 Fresh thyme c. soup
  • 1/2 lemon juice
  • 1 cup Spinach leaves
  • 1 c. soup Olive oil
  • 150 gr Mozzarella cheese in strands


  • Remove the feet from the mushrooms and chop them, reserving the whole “hats”.
  • Chop the onion, garlic and chorizo ​​Primor and sauté in a frying pan with a drizzle of olive oil.
  • Add the chopped mushrooms, spinach leaves and fresh thyme.
  • Allow to stew for 5 minutes and at the end wrap the cheese.
  • Water the mushroom “hats” with lemon juice and fill them with the mixture.
  • Take to the oven for 10 minutes at 180º C or bar-b-que wrapped in aluminum foil.


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