A Spanish Tapas or entree this stuffed mushroom is pretty self-sufficient, the popular Spanish cured chorizo sausage adds the distinct flavors of garlic chile and a touch of spice to the stuffing. The breadcrumbs love to soak up all the excess oils and rich flavors still allowing the humble mushroom to steal the show as the juicy mushrooms blend with the rich chorizo flavors so well.
Chorizo Stuffed Mushroom | Spanish Tapas
PRE TIME: 50 min
COOKING TIME: 30 min
TOTAL TIME: 1 hr 20 min
- 2 lb. Button mushrooms or cremini
- 1 tbsp Extra virgin olive oil
- 1 lb. Semi-cured Spanish chorizo
- 1 ea. Medium yellow onion finely diced
- ½ ea. Red bell pepper finely diced
- 1 tsp Sweet Spanish paprika
- ½ cup Breadcrumbs
- ½ cup Fresh parsley
- 1 bu. Garlic, finely minced
- Salt to taste
- Black pepper to taste
Preheat the oven to 350°F / 80°C.
Remove the stems from the mushrooms. Finely chop ½ the stems, and either discard the remaining stems or reserve them for later use. Brush the top of the mushrooms with olive oil and place on a lined baking tray.
Roughly chop the chorizo into 1-inch pieces. Using a food processor or knife, finely dice the chorizo and set it aside.
Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the chorizo, and saute until it turns slightly golden and the fat has extracted.
Add the mushroom stems, diced onion, and bell pepper and continue to cook for another 3 minutes, stirring constantly. Add paprika and season with salt and pepper.
When the onion turns transparent, add the garlic, parsley, breadcrumbs and fry until the breadcrumbs become golden brown and have soaked up all the fat and juices.
Gently press the chorizo breadcrumb mixture into each mushroom creating a little mound. When ready lay them in an oven dish and bake for approx 25 minutes.
Garnish fresh thyme and parsley and serve.
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