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Mushrooms stuffed with black pudding

Name: Mushrooms stuffed with black pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 500 g Mushroom (16 large); 250 g Black pudding; 12 g Garlic; 240 g Red pepper (roasted, jarred); 45 ml Extra virgin olive oil; 200 ml Water; 5 g Parsley; 4 g Salt

Golden mushrooms filled with black pudding over a smooth pepper sauce.

20 minprep

30 mincooking

4servings

1.514 kcalwhole recipe

378 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient.

Recipe characteristics

Omnivorous Starter 30 to 60 minutes Spanish

Nut-free y 6 más Indicative dietary requirements

View full classification 23 etiquetas

Alimentación

Omnivorous

Necesidades alimentarias

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Momento

LunchDinner

Preparación

SautéingBaking

Aparatos

Frying panBatidoraOven

Cocina

SpanishMediterraneanHome-style

Season

All year round

Ocasión

For guests

Características

High in protein

Tiempo total

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Momento

Lunch · Dinner

Tiempo total

30 to 60 minutes

What you need

Ingredients

Mushroom 16 large 500 g
Black pudding 250 g
Garlic 12 g
Red pepper roasted, jarred 240 g
Extra virgin olive oil 45 ml
Water 200 ml
Parsley 5 g
Salt 4 g

Shopping list Select and share only what you need

8 ingredients selected

Mushroom 500 g
Black pudding 250 g
Garlic 12 g
Red pepper 240 g
Extra virgin olive oil 45 ml
Water 200 ml
Parsley 5 g
Salt 4 g

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Let’s get cooking

Method

Remove the black pudding skin and cook gently for 5 minutes.
Remove the mushroom stalks. Fry chopped garlic and stalks, add pepper and water and simmer for 15 minutes; blend.
Sear the caps for two minutes per side, fill with black pudding and bake for 6 minutes at 220°C. Serve over the sauce.

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Ingredients

Method

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