I’m back at work after a year off because of studies and gosh I’m so tired! I think I have suppressed how long days it is and how heavy all the lifting is. But the one thing I remembered correctly is how incredible fun it is to work with and around food. All my old favorite customers have said hi and it feels so good to be back for a while!
The recipe for today is a recent favorite of mine for lazy weeknight dinners. It packs on so much flavor with minimal effort and you can prepare everything the night before and just melt the cheese and let the chorizo crisp up in the oven. Then it is just ridiculously lazy – and just perfect.
500 g chorizo
1 yellow onion
1 tbs sweet paprika
1 tbs dried basil
6 smaller portobello mushrooms or 4 bigger ones
1 mozzarella ball (around 125 g)
Couple of basil leaves
Preheat an oven to 180 degrees.
Take the stems of the portobello and place them on a baking tray lined with baking paper. Chop the stems into smaller pieces. Finely chop the onion and take the meat out of the sausages. Let the onion and mushroom stems soften slightly in a pan in a shot of oil before adding in the sausage meat, fry golden and then add in the paprika and dried basil, cook together for a couple of minutes.
Fill the portobello mushrooms with the chorizo-filling. Tear the mozzarella into smaller pieces and scatter them on top together with some fresh basil. Bake in the oven until the edges go golden and the mozzarella have melted, around 10 min. Serve with some potato wedges and a salad.