Mushrooms with Chorizo and Balsamic Reduction

These look – and taste – totally gorgeous. For a vegetarian version use whole waterchestnuts instead of chorizo.

Serves 8-10

350g small closed cap mushrooms (washed)
200g chorizo (cut into cubes)
5 tbsp My Secret Kitchen Balsamic Reduction
3 tbsp olive oil
handful of baby spinach leaves
1 tbsp parsley (chopped)

Preheat oven 190^oC. Remove the stalk from each mushroom cap, pop a chunk of the chorizo inside and place on a greased baking tray.

Drizzle with the olive oil and bake for 12-15 minutes.

Once removed from the oven, drizzle liberally with the Balsamic Reduction.

Place on a plate and surround with the spinach leaves. Drizzle again with the Balsamic Reduction before sprinkling the parsley over the top.

Recipe variations: If chorizo is not your thing, use slices of pre-cooked sausage – your local butcher or deli will probably have a good range of different flavours. Try using pre-cooked potato skins instead of mushrooms.

Planning ahead: The mushrooms can be prepared in advance, ready to pop in the oven at
party time.