Chorizo and mushroom tapas style skewers


  • 500g baby button mushrooms
  • 1 shallot, chopped
  • 2 garlic cloves, diced
  • 1 red bell pepper, sliced into a small dice
  • 1 yellow bell pepper, sliced into a small dice
  • Juice of 1 lemon
  • 4 thyme sprigs, leaves picked off
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp chipotle flakes
  • Handful fresh parsley, roughly chopped
  • Salt and pepper to taste
  • Olive oil for frying
  • Crusty bread or toasted sourdough for serving


  1. To a large sauté pan add a drizzle of olive oil over medium-high heat.
  2. Add the mushrooms, shallots and peppers. Cook, stirring often until the shallots soften and the mushrooms get some colour and release their water.
  3. Add the garlic, thyme, bay leaves and paprika. Cook for 2 minutes.
  4. Add the lemon juice and season.
  5. Stir to mix well and simmer to bring the flavors together. Remove from the heat and stir in the chopped parsley.
  6. Transfer to a large bowl and serve with toasted sourdough.


This recipe was sponsored by SAMFA


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