Turkey And Chorizo Stuffed Portabella Mushrooms Recipes

TURKEY AND CHORIZO STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil.
• In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until translucent. Add turkey; cook about 10 minutes, stirring occasionally, until no longer pink. Drain off any excess grease.
• Crumble sausage into cooked turkey. Cover skillet; cook 5 to 10 minutes or until sausage is no longer pink. Using potato masher, mash sausage and turkey together. Add bell pepper and garlic; cook 10 minutes longer or until bell peppers are softened.
• Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet.
• Brush both sides of mushrooms caps lightly with remaining 3 tablespoons oil; place top side down on cookie sheet. Stuff each mushroom cap with about 1/2 cup turkey mixture. Sprinkle with cheese.
• Bake 25 to 30 minutes or until stuffing is browned and mushrooms are thoroughly cooked. Garnish with cilantro before serving.

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.

MADUROS-AND-CHORIZO STUFFED MUSHROOMS

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.

TURKEY-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Position rack in the lowest position; preheat oven to 400 degrees F.
• Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
• Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
• Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

TURKEY-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
• Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
• Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
• Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.

TURKEY-STUFFED PORTOBELLOS

Steps:

• In a bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Remove and discard stems of portobello mushrooms. Fill mushrooms with turkey mixture. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until mushrooms are tender and a thermometer inserted into stuffing reads 165°.

TURKEY-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
• Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
• Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
• Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.