CORNBREAD-CHORIZO STUFFED MUSHROOMS
Provided by Food Network Kitchen
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms (finely chop the stems for the filling).
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Cook 4 ounces fresh chorizo (casing removed) in a skillet with olive oil over medium heat, breaking up the meat, until no longer pink, 4 minutes. Add the chopped mushroom stems and 1/4 cup each finely chopped celery and yellow bell pepper; season with salt. Cook until just tender, about 5 minutes. Let cool, then mix with 1 1/2 cups crumbled cornbread, 1/2 cup shredded cheddar, 1/4 cup each chopped parsley and scallions, and 1 tablespoon chopped pickled jalapeno. Divide among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.
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
CHORIZO-STUFFED MUSHROOMS
These chorizo-stuffed mushrooms make a great appetizer for holiday entertaining. They can be assembled ahead of time, refrigerated then baked just before serving.
Provided by McCormick Gourmet
Categories Appetizers,
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Remove stems from mushrooms. Trim and finely chop stems. Place mushrooms caps on foil-lined baking pan. Set aside.
- Place chorizo in large skillet on medium heat. Cook and stir until crumbled and lightly browned. Add onion; cook and stir 2 minutes or until tender. Add chopped mushroom stems, thyme and pepper; cook and stir 1 minute. Remove from heat. Stir in queso fresco. Fill each mushroom cap with about 1 tablespoon chorizo mixture.
- Bake 20 minutes or until mushroom caps are tender.
Nutrition Facts : Calories 55 Calories
CORNBREAD AND CHORIZO STUFFING
This stuffing is for the Tex Mex lovers out there. The combination of spicy chorizo and sweet buttery cornbread are the perfect pair, making this stuffing a nice complement to the Thanksgiving table.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
- Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.
STUFFED TOMATOES WITH CHORIZO AND CORNBREAD
Vine-ripened tomatoes filled with sausage and corn bread taste out of this world. They're terrific as a first course or partnered with grilled meat or shrimp. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk., Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside., Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain., Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly., In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 1396mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
MUSHROOM AND CHORIZO-STUFFED PORK TENDERLOIN
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
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 CORN BREAD STUFFING
Provided by Shelley Wiseman
Categories Bread Onion Side Bake Thanksgiving Stuffing/Dressing Sausage Corn Family Reunion Potluck Hominy/Cornmeal/Masa Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings (10 cups)
Number Of Ingredients 21
Steps:
- For corn bread:
- Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
- Bake until golden and a tester comes out clean, 25 to 30 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
- Cut corn bread into 3/4-inch cubes and put in a large bowl.
- For stuffing:
- Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
- Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
- Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
- Bake at 400°F uncovered, until golden brown, about 30 minutes.
CORN-BREAD AND CHORIZO STUFFING
Provided by Lillian Chou
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Cornmeal Corn Fall Family Reunion Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
- Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
- Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread.
- Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
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CREAMY CORN AND CHORIZO-STUFFED MUSHROOMS RECIPE
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4.5/5 (10)Calories 105 per servingServings 12
- To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, and garlic in a large nonstick skillet over medium heat for 6 minutes or until browned, stirring to crumble. Drain chorizo mixture; pat dry with paper towels. Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl; stir with a whisk until smooth. Add cheese mixture and salt to chorizo mixture.
- Fill each mushroom cap with about 3/4 teaspoon breadcrumbs. Stuff each with 2 teaspoons corn mixture; top with remaining breadcrumbs. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400° for 20 minutes or until tops are browned.
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