Are you a fan of fungus? I am!! The edible kind I mean. I could eat mushrooms on or with pretty much everything.... omelets, pizza, chicken, steak, stir-try... you name it!
|Chorizo Stuffed Mushrooms ((Recipe below!!))|
|Kennett Square, PA via shelpucix|
|Kennett Square Mushroom Festival via Philly Homegrown|
|Mushrooms from Kennett - Thank you Lincoln Park Whole Foods!|
|Melt in your mouth yummy!!|
CHORIZO STUFFED MUSHROOMS
slightly adapted from Daisy Martinez/Food Network
- 1 4-ounce Chorizo sausage, raw with casing removed
- 16 large white mushrooms
- 4-ounces tequila
- 3 green onions, both green and white parts thinly sliced
- 1/2 cup plus 2 tablespoons bread crumbs
- 1/4 cup reduced-sodium chicken stock
- 2 tablespoons cilantro
- 1/3 cup plus 2 tablespoons coarsely grated Manchego cheese
- Preheat oven to 400 degrees F.
- Remove stems from mushrooms. Mince half of the stems and set aside. Place mushroom caps into a shallow baking dish and brush with tequila.
- Heat large skillet over medium-high heat and add chorizo. Using a wooden spoon break up sausage into crumbles while it cooks through about 5 minutes. Remove chorizo to a plate lined with a paper towel and discard all but 1 teaspoon of sausage fat from pan.
- Reheat skillet and add in mushroom stems. Cook until soft about 2 to 3 minutes. Add in 1/2 cup breadcrumbs and stir until toasted. Remove pan from heat. Stir in chorizo, 1/3 cup cheese, cilantro and green onions. Add in chicken stock until mixture is moist but not runny.
- Spoon mixture into mushroom caps. Top with remaining bread crumbs and cheese. Bake until stuffing is lightly browned, about 20 to 25 minutes. Enjoy!