Chorizo Stuffed Mushrooms Recipe Recipe For Chicken

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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

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

STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)



Stuffed Mushrooms (Hongos Rellenos de Chorizo) image

Provided by Daisy Martinez

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 8

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.

MUSHROOM AND CHORIZO-STUFFED PORK TENDERLOIN



Mushroom and Chorizo-Stuffed Pork Tenderloin image

This is a mouth-watering recipe for pork tenderloin. I invented the recipe myself because I thought the ingredients would go well together and they do. I serve it with a fresh green salad and fried rice.

Provided by Bill Ligertwood

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 pork tenderloin
2 tablespoons Worcestershire sauce, divided
½ small onion
¼ cup chopped mushrooms
3 cloves garlic, minced
1 teaspoon steak seasoning
1 small chorizo sausage, thinly sliced, slices cut in half

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut pork tenderloin down the center lengthwise nearly all the way through, leaving the two sides attached; sprinkle with 1 tablespoon Worcestershire sauce.
  • Stir onion, mushrooms, and garlic together in a bowl. Distribute mushroom mixture evenly along center of pork; sprinkle with remaining Worcestershire sauce and steak seasoning. Lay chorizo slices evenly along mushroom stuffing.
  • Pierce tenderloin with 4 or 5 skewers crosswise through both edges; wrap butcher's twine around skewers, as if lacing shoelaces, and pull tenderloin closed around stuffing. Tie ends of twine together; place tenderloin in a baking dish.
  • Bake in the preheated oven until pork is slightly pink at the center, and an instant-read thermometer inserted near the center of the pork reads at least 145 degrees F (74 degrees C), 20 to 30 minutes. Remove string and skewers; cut into 2-inch thick medallions to serve.

Nutrition Facts : Calories 179 calories, Carbohydrate 3.9 g, Cholesterol 61.6 mg, Fat 8.1 g, Fiber 0.3 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 1.3 g

CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE



Chorizo Stuffed Chicken Breasts with Raspberry Mole image

This fall-apart tender dish is my family's absolute favorite! It takes a bit of time and effort, but it is well worth it.

Provided by jayysenn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h45m

Yield 4

Number Of Ingredients 18

5 cloves garlic
1 bunch cilantro
1 green bell pepper, chopped
1 medium onion, chopped, divided
1 roma (plum) tomato, chopped
5 tablespoons olive oil, divided
¼ cup raspberry jam
¼ cup chipotle puree
3 roma (plum) tomatoes, chopped
¼ cup orange juice
¼ cup lime juice
½ cup milk
1 tablespoon mayonnaise
1 pinch unsweetened cocoa powder
4 (6 ounce) skinless, boneless chicken breast halves
4 tablespoons prepared guacamole
½ cup queso quesadilla cheese
¼ pound chorizo sausage, casing removed and meat finely diced

Steps:

  • Make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. Puree until smooth. Transfer to a bowl and reserve.
  • Make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. Puree until smooth.
  • Place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. Divide the guacamole, cheese, and chorizo evenly onto the center of each breast. Roll the chicken around the filling, and secure with toothpicks.
  • Combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. Cook, stirring, until most of the liquid has evaporated. Add the chicken breasts, and cook until browned, 3 to 5 minutes per side. Pour the mole sauce into the pan, and lower the heat to medium-low. Cover, and cook for 1 hour, turning frequently. Serve the chicken with the thickened sauce spooned on top.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 29.8 g, Cholesterol 140.5 mg, Fat 41.5 g, Fiber 3.4 g, Protein 48.4 g, SaturatedFat 11.3 g, Sodium 638.4 mg, Sugar 19.4 g

EMERIL'S CHORIZO STUFFED CHICKEN



Emeril's Chorizo Stuffed Chicken image

This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.

Provided by Xexe383

Categories     Meat

Time 3m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/4 lb ground pork
1/4 lb bulk chorizo sausage, finely ground
1 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
12 slices white bread
2 cups chicken stock
1/4 cup chopped fresh parsley
1 egg
1 (4 lb) fresh chicken
salt
pepper
cayenne pepper
1 pinch crushed red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large saute pan, heat the oil.
  • When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
  • Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
  • Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
  • Soak the bread for about 10 to 15 minutes.
  • Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
  • Combine the bread and remaining stock with the Sauteed mixture.
  • Mix well.
  • Season the dressing with salt, cayenne and a pinch of crushed red pepper.
  • Stir in the parsley.
  • Cook, stirring, for 2 to 3 minutes.
  • Remove from the heat and cool completely.
  • After the mixture has cooled, stir in the egg.
  • Season the entire chicken with salt and pepper.
  • Stuff the cavity of the chicken with the stuffing.
  • Using butchers twine, tie the chicken to secure the cavity, legs and wings.
  • Place the chicken in the oven and roast for about 1 hour.
  • Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
  • Remove the chicken from the oven and carve the chicken into serving portions.
  • Serve the roasted chicken with the stuffing.

Nutrition Facts : Calories 842.3, Fat 52.7, SaturatedFat 16.3, Cholesterol 228.6, Sodium 1112.3, Carbohydrate 32.3, Fiber 1.9, Sugar 5, Protein 56

CHORIZO AND MUSHROOM FIDEUA



Chorizo and Mushroom Fideua image

Provided by David Allen

Categories     Mushroom     Pasta     Tomato     Bake     Sausage     Winter     Bon Appétit     Los Angeles     California

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
3/4 pound onions, chopped
2 large garlic cloves, minced
1/2 pound mushrooms, quartered
2 teaspoons paprika
Pinch of cayenne pepper
2 medium tomatoes, peeled, seeded, chopped
1 large green bell pepper, diced
3 cups canned low-salt chicken broth
1/2 cup dry white wine
5 ounces Spanish chorizo or other garlic sausage (such as kielbasa), cut into 1/2-inch-thick rounds
3/4 pound fideo or angel hair pasta
Minced fresh parsley

Steps:

  • Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

CHICKEN-STUFFED MUSHROOMS



Chicken-Stuffed Mushrooms image

Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 6

Number Of Ingredients 11

1 pound medium button or mini-bella mushrooms
2 tablespoons unsalted butter
1 large onion, finely chopped
1 large clove garlic, minced
1 cooked boneless chicken breast half, finely diced*
1 ½ tablespoons Diamond Crystal® Kosher Salt
¾ teaspoon coarsely ground pepper
1 tablespoon all-purpose flour
1 cup whipping cream
5 tablespoons chopped fresh parsley, divided
1 tablespoon finely shredded mozzarella or Parmesan cheese

Steps:

  • Heat oven to 350 degrees F.
  • Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
  • Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
  • Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g

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