Valencian-style Stuffed Mushrooms

Ingredients

In the original Indian dish, Mushroom Kurkure, the mushrooms are typically coated in a spiced chickpea flour batter and deep-fried. However, in this Valencian adaptation, we have incorporated traditional Valencian ingredients like chorizo, Manchego cheese, and roasted red peppers into the filling. The spices used in the batter have also been adjusted to complement the Valencian flavor profile. We alse have the original recipe for Mushroom kurkure, so you can check it out.

• 12 large mushrooms 12 large mushrooms
• 100g chorizo, finely diced 100g chorizo, finely diced
• 1 roasted red pepper, finely diced 1 roasted red pepper, finely diced
• 100g Manchego cheese, grated 100g Manchego cheese, grated
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup milk 1/4 cup milk
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Remove the stems from the mushrooms and set aside.
3. 3.
   In a bowl, combine the diced chorizo, roasted red pepper, grated Manchego cheese, breadcrumbs, salt, and black pepper.
4. 4.
   Stuff each mushroom cap with the filling mixture and place them on a baking sheet.
5. 5.
   Bake the stuffed mushrooms in the preheated oven for 15 minutes, or until the mushrooms are tender and the filling is heated through.
6. 6.
   In a separate bowl, whisk together the all-purpose flour, smoked paprika, salt, black pepper, and milk to make a batter.
7. 7.
   Dip each baked mushroom into the batter, ensuring it is fully coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
9. 9.
   Carefully place the battered mushrooms into the hot oil and fry until golden brown and crispy, approximately 2-3 minutes per side.
10. 10.
    Remove the fried mushrooms from the oil and drain on a paper towel-lined plate.
11. 11.
    Serve the Valencian-style Stuffed Mushrooms hot as an appetizer or side dish.

Treat your ingredients with care...

• Chorizo — Ensure the chorizo is finely diced to evenly distribute its flavor throughout the filling.
• Manchego cheese — Use a good quality Manchego cheese for its distinct nutty flavor. Grate it finely for easy melting and distribution.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the Valencian-style Stuffed Mushrooms with a side of aioli or romesco sauce for dipping.
• If you prefer a lighter version, you can bake the mushrooms instead of deep-frying them.
• Experiment with different types of mushrooms for unique flavors and textures.
• Make sure the mushrooms are thoroughly dry before stuffing them to prevent excess moisture in the filling.

Serving advice

Serve the Valencian-style Stuffed Mushrooms as an appetizer at your next gathering or as a side dish alongside a main course. They pair well with a crisp green salad or roasted vegetables.

Presentation advice

Arrange the Valencian-style Stuffed Mushrooms on a platter, garnished with fresh herbs like parsley or chives. The golden-brown exterior of the mushrooms will be visually appealing, and the vibrant filling will entice your guests.