Mushrooms Stuffed with Pork and Pine Nuts

Page 142

Cuisine: Spanish/Portugese | Course Type: Appetizers

(1 review)

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Recipe Review

Good but not great - the pine nuts seemed to disappear without adding much in the way of either texture or flavour. I used Hugh Fearnley-Whittingstall's home-made Mexican chorizo instead of plain pork mince for the stuffing, which tasted fine but was crumbly - I'd have liked it to hold together better, which could perhaps be achieved with extra breadcrumbs or even a little egg to bind it..

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