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.
HONGOS PORTOBELLO CON RELLENO DE ESPINACA
Los hongos rellenos son un buen aperitivo o bocadillo, especialmente cuando tienes muchos invitados.
Provided by My Food and Family
Categories Recetas de cena
Time 35m
Yield 4 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 375°F.
- Quítales los tallos a los hongos. Pica los tallos. Usa una cuchara o un cuchillo filoso para rasparles las laminillas a los sombreros; deshazte de las mismas. Unta 1 cda. de aderezo por la parte de afuera de los sombreros; colócalos boca abajo en un molde de 15x10x1 pulgadas que hayas forrado con papel aluminio.
- Calienta el resto del aderezo a fuego medio-alto en una cacerola grande. Agrega los tallos de los hongos, los pimientos rojos y el ajo; cocínalos y revuélvelos durante 2 min. Agrega la espinaca; pon la tapa. Mantén un hervor suave a fuego medio-bajo durante 4 min. o hasta que se ablande; no te olvides de revolver a los 2 min. Rellena los sombreros; espolvoréalos con el queso.
- Hornea los hongos de 18 a 20 min. o hasta que estén tiernos.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BIFE DE CHORIZO
Steps:
- Season the steak with salt and pepper to your liking. Cut steak into 4 equal pieces. Place it over the grill for 9 minutes total or to your degree of doneness.
- The secret is making the beef is knowing when the grill is hot. The best way to find out is to place your hand about 2 centimeters over the grill and count to ten.
POZOLE VERDE DE HONGO
This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
- To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
- Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
- Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
- In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
- Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!
HONGOS RELLENOS
Los hongos rellenos son un aperitivo perfecto, son deliciosos y súper fáciles de preparar. Tus invitados disfrutarán mucho de esta delicia.
Provided by My Food and Family
Categories Casa
Time 30m
Yield 30 porciones
Number Of Ingredients 5
Steps:
- Calienta el horno a 350ºF.
- Combina la mezcla para empanizar con los quesos.
- Quítale los tallos a los hongos y deséchalos. Coloca los sombreros, con la parte de arriba hacia abajo, en una charola (bandeja) para hornear rociada con aceite en aerosol y rellénalos con la mezcla de queso.
- Hornéalos durante 20 min. o hasta que estén bien calientes. Ponle encima los tomates.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HONGOS RELLENOS
Steps:
- Pique los morrones, la zanahoria, los puerros, la cascara de la berenjena y el zucchini. Saltee durnate 3 minutos y agreguele la crema. Deje enfriar y reserve. Para el armado, retire el cabito de los hongos y rellenelos con el salteado de verduras. Ralle la mozzarella y coloque un puñado en cada hongo. Gratine los hongos rellenos en horno fuerte durante 5 minutos.
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