Spicy Chorizo and Manchego Stuffed Mushrooms
Equipment
- Baking Sheet
- Skillet
- Mixing Bowl
Ingredients
- 12 large cremini mushrooms, stems removed
- 8 ounces spicy chorizo, casing removed
- 1 cup shredded Manchego cheese, divided
- 1/4 cup panko breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the mushroom caps on the sheet with the open side up.
- Heat the olive oil in a skillet over medium heat. Add the chorizo and cook for 5 to 6 minutes, breaking it into small pieces until browned.
- Stir in the minced garlic and cook for 1 minute more. Remove the skillet from the heat.
- Mix in half the shredded Manchego, the panko breadcrumbs, parsley, salt, and pepper until evenly combined.
- Spoon the filling into each mushroom cap, pressing gently to pack it in. Sprinkle the remaining Manchego over the tops.
- Bake for 15 to 18 minutes until the cheese melts and the mushrooms soften.
Notes
Prep the filling up to a day ahead and store it covered in the fridge, then stuff and bake just before serving. Choose a drier chorizo if you want less moisture in the filling. Leftovers reheat well in a 350°F oven for 8 minutes to restore crispness on top.
Course: Appetizer
Cuisine: Spanish
Equipment: Baking Sheet, Skillet, Mixing Bowl
Cuisine: Spanish
Equipment: Baking Sheet, Skillet, Mixing Bowl