Name: Chorizo toasts with mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 large flat mushrooms, stems removed; cooking oil spray; 1/3 cup spreadable chive and onion light cream cheese; 1/2 cup grated mozzarella cheese; 2 cured chorizo sausages, halved lengthwise, thickly sliced diagonally; 400 gram can diced tomatoes; 2 cloves garlic, crushed; 1/2 cup sicilian olives, pitted; 1 tablespoon chopped thyme leaves; 8 thick slices sourdough bread, toasted; 1 tablespoon chopped flat-leaf parsley

Chorizo toasts with mushrooms

Jazz up breakfast this weekend with Chorizo toasts with mushrooms!

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

4 large flat mushrooms, stems removed

cooking oil spray

1/3 cup spreadable chive and onion light cream cheese

1/2 cup grated mozzarella cheese

2 cured chorizo sausages, halved lengthwise, thickly sliced diagonally

400 gram can diced tomatoes

2 cloves garlic, crushed

1/2 cup sicilian olives, pitted

1 tablespoon chopped thyme leaves

8 thick slices sourdough bread, toasted

1 tablespoon chopped flat-leaf parsley

Method

1.Preheat an oven-grill to moderately high. Line a baking tray with foil. Place mushrooms, cup-side up, on prepared tray. Spray mushrooms with oil. Place under grill; cook for 8 minutes or until tender. Increase grill temperature to high. Top mushrooms with half the cream cheese. Sprinkle with mozzarella; cook for 2 minutes more or until golden.

2.Meanwhile, place chorizo in a large frying pan over moderately high heat. Cook and stir for 3 minutes or until brown. Reduce heat to moderate. Add tomatoes, garlic, olives and thyme; simmer for 3 minutes or until mixture thickens slightly.

3.Place sourdough on serving plates. Spread with remaining cream cheese. Top with chorizo mixture, parsley and mushrooms.

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