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Chorizo-Stuffed Mushrooms: A Flavorful Appetizer Recipe

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Ingredients

Adjust Servings:
1/4 lb spanish chorizo, casing removed and then chopped
1 lb large white mushroom, cleaned
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 slice white bread, cut into 1/4 inch squares
1 ounce parmesan cheese, grated (you can use manchengo if you can find it)
1/4 cup flat leaf parsley, chopped
kosher salt & freshly ground black pepper, to taste

Nutritional information

205.3
Calories
131 g
Calories From Fat
14.6 g
Total Fat
4.2 g
Saturated Fat
18.1 mg
Cholesterol
315.2 mg
Sodium
10.2 g
Carbs
1.9 g
Dietary Fiber
3.8 g
Sugars
10.4 g
Protein
178g
Serving Size

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Chorizo-Stuffed Mushrooms: A Flavorful Appetizer Recipe

Features:
    Cuisine:

    I love both stuffed mushrooms and chorizo was excited to try this recipe and it did not disappoint. It turned out to be as delicious as I was anticipating. Thanks for the post.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Stuffed Mushrooms With Chorizo, This is a yummy appetizer, adapted from Sara Moulton , I love both stuffed mushrooms and chorizo was excited to try this recipe and it did not disappoint It turned out to be as delicious as I was anticipating Thanks for the post


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F. Lightly Oil a Large Baking Pan.

    2
    Done

    Cut Off the Stems from the Mushroom Caps and Then Chop the Stems. Place the Mushroom Caps Stem Side Down, Into the Prepared Pan. Bake For About 10 Minutes, or Until the Mushrooms Release Their Liquid.

    3
    Done

    Meanwhile, You Can Heat the Olive Oil in a Skillet Over Medium Heat. Then Add the Chorizo and Cook It Until It For About 3-4 Minutes, or Until It Starts to Brown. Take the Chorizo Out and Reserve.

    4
    Done

    Reduce the Heat to Med-Low and Then Add the Onion, Cooking For About 4-5 Minutes, or Until the Onion Gets Soft. Add the Chopped Mushroom Stems and Cook Another 3 Minutes. Take Out the Veggie Mixture and Add It to the Chorizo. Let Cool.

    5
    Done

    Next, Stir the Bread, Cheese and Parsley Into the Chorizo and Veggie Mixture. Add Salt and Pepper to Taste.

    6
    Done

    Turn the Mushroom Caps Over and Divide the Chorizo Mixture Among Them,Making Sure the Mixture Is Mounded on Each Mushroom Cap. Bake the Caps For Approximately 15 Minutes, or Until Heated Through.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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