BRUNCH THYME MUSHROOMS

Portobello mushrooms stuffed with chorizo and fresh thyme, poached in Monteith’s Black — perfect for Sunday brunch with friends. The perfect beer match for this dish is Monteith’s Black Rain: fill a glass half-full with Monteith’s Black and top with champagne or any other good-quality sparkling wine.

Print this recipe

Ingredients (Serves 6)

6 large portobello mushrooms
20 g unsalted butter
50 g chorizo, very finely diced
1 red onion, very finely diced
1 large tomato, de-seeded and very finely diced
large bunch thyme
1 bottle Monteith’s Black 

Method

  1. Preheat the oven to 180°C. De-stem the mushrooms and dice the stems finely. Set aside.
  2. Heat the butter and sauté the chorizo, onion and mushroom stems until soft. Fold in the tomato and a good handful of fresh thyme leaves. If the mix is too dry, add a splash of Monteith’s Black. Heat through, taking care not to overcook. Place a generous spoonful of the mix into the cavity of each mushroom. Place the mushrooms into an ovenproof pan and drizzle over half the beer.
  3. Put in the oven and roast for about 10–15 minutes or until the mushrooms are just tender, checking frequently and basting with extra beer, if necessary. 
ASSEMBLY

Garnish with a generous sprinkle of fresh thyme. Serve immediately.

The Perfect Dish to enjoy with
A DISTINCTIVE Black Beer