MADUROS-AND-CHORIZO STUFFED MUSHROOMS
Maduros are a very popular ingredient in Cuba. They are plantains that are ripe and sweet, as compared to green plantains. The riper and blacker the plantains are, the sweeter they will be when cooked.
Provided by Food Network
Categories appetizer
Time 45m
Yield 18 mushrooms (serves 6)
Number Of Ingredients 8
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 & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
CHORIZO AND MUSHROOM RISOTTO RECIPE
Perfectly creamy and delicious chorizo and mushroom risotto
Provided by Alix and Hugo
Categories Lunch and dinner
Time 10m
Number Of Ingredients 10
Steps:
- Heat olive oil in a casserole on high heat.
- Add onion and salt and cook for 2 minutes.d images, links and recipe headings. Find out how..
- Add the chorizo and cook for another 2 minutes.
- When the onion becomes translucent, add the rice.
- Turn the heat down to low.
- Add the garlic and cook until the rice starts to change color.
- Turn the heat to high heat and pour in the wine.
- Leave to cook until the rice absorbs all of the wine.
- Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
- Add the Parmesan and turn the heat off. Stir and cover.
- Serve with on a bed of raw baby spinach. Top with vinaigrette and raw mushrooms.
CHORIZO, MUSHROOM AND ONION PIZZA
My girlfriend made this yesterday for my lunch and it was great. As she was making it I suggested adding some onions and it was a great pizza. But I really enjoy chorizo too. She had dough from a local pizza place, but you could use a store bought crust if you wanted, or even a store bought dough for that matter. We cooked ours right on the grill. We brushed it with minced garlic, pepper and dried oregano and then grilled 5 minutes on each side. Then we removed the pizza and topped it. I like to put a sheet of foil on the grill so when the pizza goes back on to melt the cheese, the bottom will not burn. Now you could easily just follow directions for your favorite pizza crust and do it in the oven. Whatever works best for you. This is a really nice pizza that is just a bit different.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 8 Slices of Pieces, 4 serving(s)
Number Of Ingredients 10
Steps:
- Topping -- In a large saute pan add the chorizo and cook until crumbled and golden brown. Remove to a plate with a paper towel and let it drain.
- Now to the same pan, remove most of the drippings but reserve a little (1 teaspoon or so) to cook the onions and mushrooms inches If necessary you can a little more olive oil. Saute the onions and mushrooms until they are golden brown and soft. Add the chorizo back in the pan and mix well to combine all the flavors. Remove from the heat while you start your crust.
- Pizza Crust -- Follow directions for the pizza crust. Whether it is a store bought crust, dough or from a pizza place. But when I crisp mine up, I like to brush on a mix of olive, garlic, oregano and pepper. Then bake to firm up the crust.
- Top and Bake -- Top your pizza with the sausage, onion and mushroom mixture and then top with the grated cheeses. On a grill, medium heat; In a oven, 425 degrees until golden brown and the cheese is melted and bubbly. About 10-15 minutes. ENJOY this very unique pizza.
CHORIZO MUSHROOM QUICHE
This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!).
Provided by SoberOldie
Categories Savory Pies
Time 35m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
- Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
- Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
- Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
- Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.
Nutrition Facts : Calories 359.1, Fat 30.5, SaturatedFat 15.3, Cholesterol 220.4, Sodium 607.3, Carbohydrate 4.5, Fiber 0.4, Sugar 0.9, Protein 16.9
CHORIZO SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
STUFFED MUSHROOMS WITH CHORIZO
Make and share this Stuffed Mushrooms With Chorizo recipe from Food.com.
Provided by LifeIsGood
Categories Cheese
Time 55m
Yield 20 mushrooms, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205.3, Fat 14.6, SaturatedFat 4.2, Cholesterol 18.1, Sodium 315.2, Carbohydrate 10.2, Fiber 1.9, Sugar 3.8, Protein 10.4
CORNBREAD-CHORIZO STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Cook 4 ounces fresh chorizo (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 4 minutes. Add the chopped mushroom stems and 1/4 cup each finely chopped celery and yellow bell pepper; season with salt. Cook until just tender, about 5 minutes. Let cool, then mix with 1 1/2 cups crumbled cornbread, 1/2 cup shredded cheddar, 1/4 cup each chopped parsley and scallions, and 1 tablespoon chopped pickled jalapeno. Divide among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.
CHICKEN & CHORIZO TAGLIATELLE
Chicken, chorizo, peppers, mushrooms, garlic, onions and tagliatelle in a tomato and chili sauce - Healthy and extremely delicious!
Provided by mica_g4
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut chicken breasts into chunks and season with a pinch of salt and pepper, set aside. Chop chorizo into chunks, set aside. Chop peppers, mushrooms, one clove of garlic and the onion up, set aside.
- Heat oil in a pan with the last clove of garlic (this allows the chicken to soak up the garlic flavours). Add chicken to pan and cook through but do not brown. Once cooked through, add chorizo and cook for a further 2 mins.
- Start to boil the tagliatelle. Then add the peppers, mushrooms, garlic and onion in with the chicken and chorizo and cook till mushrooms and onions are soft and slightly browned. Add jar of sauce but leave a little bit left in the bottom (this will be used later). Allow to simmer away until the tagliatelle is cooked. Once tagliatelle is cooked, drain and then add the remains of the tomato and chili sauce.
- Serve pasta onto dishes and then add generous amounts of the delicious chicken and chorizo combo ontop of the tagliatelle.
- And enjoy!
QUICK AND TASTY CHORIZO PASTA
This is a very simple dish but tastes great with grated parmesan and garlic bread. A quick store cupboard tea for those in a rush!
Provided by rgardiner99
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
- Add the chorizo and tinned tomatoes; simmer for 5 minutes
- Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
- Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
- Stir in the cream and cook for 5 minutes, stirring on a regular basis
- Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
- Garnish with chopped basil, grated parmesan cheese and black pepper.
- Serve with garlic bread.
CHORIZO MUSHROOM QUESO DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven 375 degrees F
- Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.
CHORIZO AND MUSHROOM FIDEUA
Provided by David Allen
Categories Mushroom Pasta Tomato Bake Sausage Winter Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 13
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.
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- Sprinkle the monkfish fillet with salt and chill for 30 minutes, to remove some moisture. Rinse and pat dry with paper towels. Cut the monkfish into bite-sized pieces and drizzle with half the lemon juice. Mix the flour, paprika, the lemon zest and garlic on a shallow plate.
- Heat up a large frying pan or skillet. Fry the chorizo slices on both sides until crisp, adding a tablespoon of oil if it does not render much fat. Remove onto a plate and keep warm.
- Lift the monkfish pieces from the lemon juice and dredge them in the flour mix to coat. Add most of the groundnut oil to the same pan as the chorizo was frying in, heat it up until shimmering and add the monkfish pieces. Fry on both sides in batches, if necessary, until charred and crisp, about 2 minutes on each side. Remove them onto the plate and keep warm.
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- Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
- Cook the quinoa in a 3- to 4-quart saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve.
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