Capers, chorizo, thyme, chives, garlic and tomato stuffed into mushrooms sounds pretty good, and it tastes pretty good, too. Serve these for brunch or lunch or as part of a tapas feast.
2 small vine tomatoes 6 medium-large portobello mushrooms 1 clove garlic, peeled and crushed ½ Tbsp chopped thyme 1 Tbsp snipped chives 1 Tbsp capers, chopped ½ semi-dried chorizo sausage, diced Olive oil Flaky sea salt Freshly ground black pepper 1½ Tbsp panko crumbs ¼ cup freshly grated parmesan cheese Butter
1 Plunge tomatoes into a saucepan of gently boiling water, count to 15, lift out with a slotted spoon and transfer to a bowl of cold water. Peel. Chop coarsely and transfer to a small sieve. Drain for 10 minutes then tip pulp into a bowl.
3 Rub outside skins of mushrooms with olive oil and place them in a shallow ovenproof dish. Sprinkle with sea salt and grind over a little pepper. Pile in the filling and top with panko crumbs and parmesan. Dot with butter.
4 Bake mushrooms for about 20 minutes in an oven preheated to 190°C (375°F), until tender and golden on top.
Use a medium-soft chorizo for these mushrooms rather than a fresh sausage or a dried one.