Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Who doesn't love a stuffed mushroom? They're delicious mounded with chorizo, bread crumbs and manchego cheese but I'm just as happy to meet one stuffed with blue cheese and walnuts or simply chopped mushrooms and herbs.
Here's a tip- you can prevent them from tipping if you shave a small slice from the top of each cap before filling them.
I'm using Mexican chorizo (pronounced chor-EE-zoh), a fresh pork sausage, in this recipe. You can also find Spanish chorizo, which is made with smoked pork and has a texture more like pepperoni.
DirectionsHeat oven to 400 degrees F.
Remove stems from the mushrooms; reserve the stems. Shave a thin slice off each cap so it will stand upright. Brush or spray each with olive oil; place on a baking sheet.
In the bowl of a food processor combine the mushroom stems, chorizo and onion; pulse until finely chopped.
Heat a large skillet over medium-high heat. Add a little olive oil and the chorizo mixture. Cook and stir until sausage is cooked. Add the bread crumbs and toss and stir until toasted golden brown. Stir in the chicken broth, parsley and cheese to form a moist, clumpy mix. Season to taste with salt and pepper.
Fill the mushroom caps with the chorizo mixture, mounding the stuffing. Bake 20-25 minutes or until lightly browned. Serve warm.