Chorizo & Feta stuffed mushrooms

If you're looking for a quick weekday supper with big, bold flavour, look no further than this mouth wateringly good dish. We love to eat this on cosy autumnal evenings, or served with seasonal asparagus during springtime.

Cooking Time 20 minutes
Dress Dress
Serves Serves 4


  • 100g chorizo
  • 4 portobello mushrooms
  • 150g feta cheese
  • 150ml crème fraîche
  • 75g breadcrumbs
  • Drizzle of hillfarm rapeseed oil
  • Black pepper


  1.  Preheat the oven to 180°C (gas mark 4).
  2. Dice the chorizo and feta cheese into evenly sized pieces.
  3. In a bowl, combine the breadcrumbs, chorizo, feta and crème fraîche – mix thoroughly but carefully so that the feta doesn’t crumble apart. Season with black pepper.
  4. Place the mushrooms onto a baking sheet and drizzle one by one with cold pressed rapeseed oil.
  5. Generously fill each mushroom with the chorizo and feta mix, then place in the oven to bake for 12-15 minutes.
  6. For extra flavour, add a drizzle of rapeseed oil before serving.

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