Stuffed mushrooms with chorizo

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 227, total fat 19 G., saturated fats 5 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 18 mg, sodium 293 mg, sugar 2 G.

Stuffed mushrooms are an easy-to-make appetizer that looks impressive when served. This recipe features mushroom caps filled with a mixture of Spanish chorizo, Manchego cheese, and breadcrumbs. Some of the mushroom stems are also used for the filling. Choose larger caps that are roughly the same size to accommodate the delicious filling. Bake until the cheese melts and the breadcrumbs crisp up, then serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 Spanish chorizo sausage (about 110 g), casing removed
18 large button mushrooms (about 6-8 cm)
1/3 tbsp. olive oil + 1 tbsp. l.
1/3 cup onion, finely diced
0.5 cup + 2 tablespoons breadcrumbs
1/4 cup homemade or store-bought low-salt chicken broth
2 tbsp chopped fresh parsley leaves
1/3 cup Manchego cheese, coarsely grated

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: champignon mushrooms, chorizo sausage, breadcrumbs, bouillon, Manchego cheese

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Cut the chorizo into 2.5 cm thick pieces and place them in a food processor. Finely chop the sausage. Set aside.

Trim the stems from the mushrooms. Chop half of the stems (you can do this in a food processor). Set the other half aside for another use or discard. Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet. Set aside.
Filling: Pour the remaining 1/3 cup olive oil into a large skillet and heat over medium heat. Add the onion and chopped mushroom stems. Cook, stirring occasionally, until softened, 2-3 minutes.
Add breadcrumbs, stir, and fry until golden brown. Transfer the filling to a bowl and set aside.
Wipe the pan with paper towels and add the chopped chorizo. Cook over high heat until fragrant, about 3 minutes. Transfer to the bowl with the filling. Add the chicken broth and parsley and stir with a fork. Add the Manchego cheese.
Spoon the filling into the mushroom caps until it forms a mound. Bake until the filling is golden brown, 20-25 minutes. Serve the stuffed mushrooms hot or warm.

Note

Spanish chorizo is firmer than Mexican chorizo and may be more difficult to cut with a knife, so it's best to grind it in a food processor..