Mouthwatering Spanish Tapas for Paleo Lovers: Chorizo-Stuffed Portobello Mushrooms with Garlic Aioli

Allergens

None

Ingredients

• 2 large Portobello mushroom caps, cleaned and stem removed
• 10 oz chorizo sausage, casing removed
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper, to taste
• 1/2 cup almond flour
• 1 large egg
• Olive oil for brushing
• For the Garlic Aioli:
• 1 cup avocado oil mayonnaise
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine chorizo, garlic, parsley, salt, and pepper. Mix well.
3. Stuff each mushroom cap with the chorizo mixture, pressing gently to form a dome shape.
4. In another bowl, whisk together almond flour and egg to create a batter. Dip each stuffed mushroom in the batter, allowing excess to drip off.
5. Place mushrooms on the prepared baking sheet and brush with olive oil. Bake for 20 25 minutes, or until golden brown and cooked through.
6. While the mushrooms are baking, prepare the garlic aioli by whisking together mayonnaise, garlic, lemon juice, salt, and pepper in a small bowl. Refrigerate until ready to serve.
7. Serve chorizo stuffed portobello mushrooms warm with a side of garlic aioli.

Chef’s Insight

The combination of spicy chorizo and earthy Portobello mushrooms creates a perfect harmony of flavors, while the zesty garlic aioli adds a creamy contrast to each bite.

Notes

Feel free to adjust seasoning as desired. - For an extra touch, try grating a bit of Parmesan cheese on top before baking.