MADUROS-AND-CHORIZO STUFFED MUSHROOMS
Maduros are a very popular ingredient in Cuba. They are plantains that are ripe and sweet, as compared to green plantains. The riper and blacker the plantains are, the sweeter they will be when cooked.
Provided by Food Network
Categories appetizer
Time 45m
Yield 18 mushrooms (serves 6)
Number Of Ingredients 8
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.
CHORIZO AND CHEESE STUFFED MUSHROOMS RECIPE
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them up side down on the baking sheet.
- Heat a small skillet to medium-high. Sauté the chorizo, until cooked through. Then place it in a mixing bowl with the cream cheese and thyme. Mix thoroughly, then spoon the chorizo filling into the cavity of each mushroom.
- Sprinkle the top of each mushroom with crumbled panela cheese and bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
Nutrition Facts : ServingSize 1 mushroom, Calories 50 kcal, Carbohydrate 2 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g
STUFFED MUSHROOMS WITH CHORIZO
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
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
STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)
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.
CHORIZO STUFFED MUSHROOMS
Chorizo stuffed mushrooms. A very tasty and authentic Spanish tapas dish that is quick and easy to make and got they eaten just as quickly, especially when paired with the perfect wines.
Provided by Culinary Ginger
Categories Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F/200°C.
- Wipe the mushrooms with a damp towel and remove the stems. Set aside.
- Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
- To a sauté pan add the oil over medium heat. Add the chorizo and cook for 2 to 3 minutes. Add the rosemary and stir. Add the wine and mix well. Cook until the wine evaporates completely.
- To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
- Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
- Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
- Serve warm.
Nutrition Facts : Calories 118 calories, Carbohydrate 2 grams carbohydrates, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, Sodium 146 milligrams sodium
STUFFED MUSHROOMS WITH CHORIZO AND GORGONZOLA
I love Gorgonzola cheese, and chorizo is my favorite sausage, so I combined the two to create a spicy, cheesy appetizer. Whenever I make these for events, people have nothing but praise. This filling is also amazing in jalapenos.
Provided by Raquel Teixeira
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut stems from mushrooms and finely chop them; set mushroom caps aside on a baking sheet.
- Heat a small skillet over medium heat. Add chopped stems, chorizo, and black pepper; cook and stir until sausage is browned, 5 to 7 minutes. Reduce heat to low and stir in cream cheese, mozzarella cheese, and Gorgonzola cheese until well combined, 3 to 5 minutes. Spoon mixture into the mushroom caps.
- Bake in the preheated oven until cheese browns, 15 to 20 minutes.
Nutrition Facts : Calories 183 calories, Carbohydrate 4.2 g, Cholesterol 47.5 mg, Fat 12.1 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 1.2 g, Sodium 512.3 mg
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