Champiñones Rellenos De Chorizo Chorizo Stuffed Mushrooms Recipes

STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)

Stuffed Mushrooms (Hongos Rellenos de Chorizo) image

Provided by Daisy Martinez

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*
18 large (about 2 1/2 to 3-inch) white mushrooms
1/3 cup olive oil, plus 1 tablespoon
1/3 cup finely diced onion
1/2 cup plus 2 tablespoons bread crumbs
1/4 cup homemade or store-bought reduced-sodium chicken stock
2 tablespoons freshly chopped parsley leaves
1/3 cup coarsely grated Manchego cheese

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.

CHAMPINONES RELLENOS (STUFFED MUSHROOMS)

Champinones Rellenos (Stuffed Mushrooms) image

Make and share this Champinones Rellenos (Stuffed Mushrooms) recipe from Food.com.

Provided by Alan in SW Florida

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 lbs fresh mushrooms
salt
4 cooked spicy sausage (try to use 4 chorizos)
olive oil

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.

Nutrition Facts : Calories 214.3, Fat 18, SaturatedFat 6.4, Cholesterol 42.9, Sodium 417.3, Carbohydrate 3.2, Fiber 0.8, Sugar 1.4, Protein 10.7

STUFFED MUSHROOMS WITH CHORIZO

Stuffed Mushrooms With Chorizo image

Make and share this Stuffed Mushrooms With Chorizo recipe from Food.com.

Provided by LifeIsGood

Categories Cheese

Time 55m

Yield 20 mushrooms, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 lb spanish chorizo, casing removed and then chopped
1 lb large white mushroom, cleaned
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 slice white bread, cut into 1/4 inch squares
1 ounce parmesan cheese, grated (you can use manchengo if you can find it)
1/4 cup flat leaf parsley, chopped
kosher salt & freshly ground black pepper, to taste

Steps:

Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.

Nutrition Facts : Calories 205.3, Fat 14.6, SaturatedFat 4.2, Cholesterol 18.1, Sodium 315.2, Carbohydrate 10.2, Fiber 1.9, Sugar 3.8, Protein 10.4

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