Chorizo And Cheese Stuffed Mushrooms Food

STUFFED MUSHROOMS WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
• 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.
• 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.
• 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.
• Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
• 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.

MADUROS-AND-CHORIZO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
• In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
• For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
• Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.

STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)

Steps:

• Preheat oven to 400 degrees F.
• Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.
• Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.
• Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.
• Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.

CHORIZO AND MUSHROOM FIDEUA

Steps:

• Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

STUFFED MUSHROOMS WITH CHORIZO AND GORGONZOLA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut stems from mushrooms and finely chop them; set mushroom caps aside on a baking sheet.
• Heat a small skillet over medium heat. Add chopped stems, chorizo, and black pepper; cook and stir until sausage is browned, 5 to 7 minutes. Reduce heat to low and stir in cream cheese, mozzarella cheese, and Gorgonzola cheese until well combined, 3 to 5 minutes. Spoon mixture into the mushroom caps.
• Bake in the preheated oven until cheese browns, 15 to 20 minutes.

CHORIZO-SWEET POTATO STUFFED MUSHROOMS

Steps:

• Heat olive oil in large skillet. Add chorizo and cook on medium heat for 3-4 minute Add chopped mushroom stems and sweet potato. Cook for 5-6 more minutes, until mushrooms release their moisture and begin to dry.
• Add onion and garlic, cook until fragrant and slightly transparent, another 2-3 minute Season with paprika, salt, and pepper and cook for 1-2 minutes more.
• Remove from stove and allow to cool. Stir in chopped parsley and grated parmesan.
• Preheat oven to 400 deg.
• With mushroom caps arranged in a baking dish, add 1-2 tbsp stuffing to each. Sprinkle tops with panko and bake for 20-30 minute.