Chorizo Sweet Potato Stuffed Mushrooms Food

CHORIZO-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
• Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
• Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.

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.

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.

SWEET POTATO AND CHORIZO HASH

Steps:

• Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
• Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

CHORIZO STUFFED REDS

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

BBQ CHORIZO-STUFFED POTATOES

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water 20 min. or until tender; drain. Cut potatoes lengthwise in half. Scoop out centers into bowl, leaving 1/4-inch-thick shells.
• Reserve 1 Tbsp. onions. Add remaining onions, cheese, chorizo and barbecue sauce to potatoes in bowl; mash until blended. Spoon into potato shells. Place in shallow baking dish.
• Bake 20 min. or until heated through. Top with sour cream and reserved onions.

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.