Ingredients

4 (280g), flat mushrooms, peeled, stalks removed

100 gram (3 ounces) fetta cheese, crumbled

100 gram (3 ounces) ricotta cheese

2 tablespoon fresh flat-leaf parsley, finely chopped

2 tablespoon chives, finely chopped

1 teaspoon lemon rind, finely grated

2 tablespoon parmesan cheese, coarsely grated

2 tablespoon stale breadcrumbs

2 tablespoon olive oil

3 (420g) cured chorizo sausages, sliced thickly

4 slice (280g) sourdough, toasted

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Place mushrooms on baking-paper-lined oven tray.

3.Combine fetta, ricotta, herbs and rind, spoon onto mushrooms. Top with combined parmesan and breadcrumbs. Drizzle with oil.

4.Bake mushrooms about 15 minutes.

5.Meanwhile, cook chorizo on heated grill plate (or grill or grill pan) until browned both sides.

6.Serve mushrooms and chorizo with toast.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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