Chorizo Stuffed Sweet Potatoes Food

CHORIZO-STUFFED SWEET POTATOES

Steps:

• Bake the sweet potatoes: Preheat oven to 400°F. Thoroughly wash the potatoes under running water, making sure to get off any dirt. Pierce the potatoes all over with a fork and arrange them on a baking sheet. Bake until soft and a fork easily reaches the middle of the potato, about 1 hour depending on the size of the potatoes.
• Make the chorizo filling: Heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and chili powder and cook until the vegetables are softened, about 15 minutes. Add the chorizo and cook, breaking up the sausage with a wooden spoon, until fully cooked, about 10 minutes.
• Stuff the sweet potatoes: Split each sweet potato down the middle with a knife and push open at the ends to make a pocket. Stuff the sweet potatoes with the chorizo mixture, sprinkle with some cheese and cilantro, and serve. The leftovers will keep for a few days, covered, in the refrigerator.

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.