|12 medium mushrooms, stems removed||1 small fresh red jalapeno chile pepper, seeded and finely chopped|
|4 tbsp olive oil||handful of flat-leaf parsley, chopped|
|3 tbsp fresh bread crumbs (from 1 slice of firm-textured white bread)||5½ oz (150 g) ground pork|
|1 onion, finely chopped||1 tomato, finely chopped|
|2 garlic cloves, crushed||sea salt and freshly ground black pepper|
Brush the mushroom caps all over with a little of the oil. Put the remaining oil in a bowl with the bread crumbs, onion, garlic, chile, parsley, pork, tomato, salt, and pepper. Mix with your hands to form a paste. Arrange the caps, stem-side up, on a parchment-lined baking sheet, and mound the filling into each cavity.
Place the baking sheet on a rack, 8in (20cm) from the heating element, and broil for 12-15 minutes or until cooked through and golden brown. Serve with a drizzle of olive oil.
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