Mushroom, Chorizo and Bocconcini Bake


8 serves
1 hour


Perfect for a winter’s Sunday lunch or a midweek dinner option!


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220g Traditional Bocconcini
½ cup Grated Parmesan Tub
500g mixed mushrooms
2 tbsp extra virgin olive oil
2 onions, thinly sliced
2 garlic cloves, minced
¼ cup red wine
1 Tbsp fresh basil, chopped
1 tspn fresh oregano, chopped
1 can diced tomatoes, undrained
salt and pepper, to taste
200g chorizo, precooked, cut into 1cm rounds
250g dried penne pasta
4 thick slices of ciabatta bread


1 Preheat oven to 200°C.
2 Lightly coat mushrooms in one tablespoon of olive oil and arrange in a single layer on a baking sheet. Bake for 20 minutes or until lightly browned, stirring once midway through. Remove from oven and allow mushrooms to slightly cool.
3 Put a saucepan over medium heat and add onion, oil, and garlic. Cook for a few minutes or until onion is lightly browned, stirring frequently.
4 Add wine to pan; and continue simmering until liquid evaporates, scraping pan to loosen browned bits. Stir in basil, oregano, and diced tomatoes and season to taste. Bring to a simmer over medium heat; partially cover and cook for 10 minutes, stirring occasionally.
5 Remove from heat; stir in mushrooms and chorizo.
6 Cook pasta to al dente according to producer’s directions. Drain pasta in a colander over a bowl, reserving ¼ cup of the cooking water. Add pasta and reserved cooking water to the tomato mixture in the pan and stir well. Spoon all of this into a 30 x 20 centimetre baking dish. Tear the Bocconcini into large pieces and spread the torn cheese over the top of the casserole dish.
7 Place ciabatta in a food processor and pulse until coarse crumbs form. You should have approximately 1½ cups of breadcrumbs. Add Grated Parmesan to processor; pulse to incorporate into crumbs. Sprinkle breadcrumb mixture evenly over the top of the casserole.
8 Bake for 12 minutes or until cheese melts and begins to brown slightly.

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