- Ingredients: 4 big mushrooms (I bought them at Sainsbury's, which is for me the freshest place to buy vegetables and fruit);1 mozarella cheese (any brand, they're all good!); 4 spring oninons chopped in small rings; 1/4 of chouriço chopped in tiny little bites (I had to use Spanish chouriço, instead of Portuguese chouriço, because it's the only one available around here); a few pinches of oregano (fresh or dried - I used dried and it works really well, but one can also chop some fresh oregano leaves); olive oil
- Cooking and Seasoning: Wash the mushrooms. Dry them with some paper or cloth. Turn them upside down and start making 4 small incisions, cross type, very superficial. The purpose is to allow the mushroom water to come out better, i e, without the mushroom colapsing too much, and also for the mushroom to absorb better the seasoning and flavour of the ingredients that go along with them. Put the spring onion and the chouriço in an anti-adherent frying-pan and wait until th echouriço starts releasing its juice and the onion becomes tender. Then, with the help of a tweezer or a teaspoon, place the chouriço and the spring onion inside the cavities of the mushroom. Then, pour some of the available chouriço's drops of juice on the cavities. Cover the mushrooms with a 0,5 mm slice of mozarella (1 mozarella is enough to cover 4 medium-sized mushrooms). Sprinkle with the oregano and a thin drop of olive oil. Put the mushrooms on the oven and let them cook for about 10-15 minutes, a turn on the grill to gratinate a bit.