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.