Morcilla Stuffed Mushrooms
recipe for Morcilla Stuffed Mushrooms has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
As far as Spanish tapas go this is one of the easiest
recipes to make, simple ingredients but huge flavour!
The trick is to use a good quality morcilla (black pudding),
the sausage are then split and mushrooms stuffed and
baked. The end result is a great flavour combination.
We actually devoured quite a few of these at a neighbours
tapas party and were quite surprised how easy they were
to make. Enjoy!
for Morcilla Stuffed Mushrooms
4 Morcilla sausages
24 Medium sized white mushrooms
Manchego cheese (optional)
to make Morcilla Stuffed Mushrooms
your oven to 180 degrees.
the mushrooms and discard the stalks.
a sharp knife split each morcilla lengthways and squeeze
out the inside into a bowl.
each mushroom and using a knife spread a good size
knob of morcilla inside the mushroom cap.
adding cheese simply cut a small slice and place on
top of the morcilla.
in the oven for 20 minutes or until mushrooms are
with permission of Orce