Champiñones Rellenos De Chorizo Chorizo Stuffed Mushrooms Recipes

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.

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.

Steps:

• Clean the mushrooms and remove the stems; salt the hollows lightly. Cut slices of chorizo, removing the skin, and push into the hollows. Brush the caps with oil, and place cap-side-down on a baking sheet.
• Heat the broiler. Broil the mushrooms 5 minutes or until sizzling, and serve immediately.
• Serves 8 as a tapa.