Tapas: The Little Dishes of Spain
Mushrooms Stuffed with Pork and Pine Nuts
Page 142
Cuisine: Spanish/Portugese | Course Type: Appetizers
(1 review)
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Recipe Reviews
Sovay from Northern England,
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..
(edited 13th July 2013) (0) comment (0) useful
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