Chorizo Stuffed Mushrooms

For Valentine’s Day my boyfriend and I decided to do dinner tapas style. We did a meat and cheese board, he made mussels with toast and I would make stuffed mushrooms. I decided on using chorizo instead of regular sausage because I wanted to play on the usual spanish flavors usually seen with tapas.

They turned out great and I recommend eating with a glass of wine!

Makes 30 Mushrooms

Ingredients

• 30 mushroom caps

• 8 oz ground chorizo

• 1 T butter

• 1/2 red pepper

• 1/2 onion

• 3 cloves garlic, minced

• 1/3 c bread crumbs

• 1 T fresh parsley

• 1 t thyme

• 1/2 t cumin

• salt & pepper to taste

• cotija cheese (for topping)

Directions

1. Remove the stems and the insides of each mushroom cap, saving the stems to the side.

2. Chop the mushroom stems, red pepper and onion into very small pieces.

3. Preheat the oven to 350.

4. In a skillet on medium heat, cook the chorizo until just cooked through. Drain any grease and remove from the pan.

5. In that same pan cooked the chopped mushroom, pepper and onion in the butter until the onion is translucent and veggies are tender.

6. Mix the chorizo, veggies and the rest of the ingredients together. Stuff all the mushrooms with the stuffing and top with cotija cheese if you choose.

7. Cook for 15-20 minutes or until crisp on top.

Notes

Gluten-free: This recipe is gluten-free as long as you use panko bread crumbs and double check to make sure your chorizo is gluten-free (sometimes in can include wheat).

Dairy-free: This recipe is dairy free if you do not top with cheese and use dairy-free butter.

Mushrooms: I used white mushroom caps but feel free to use cremini or portabella. Just make sure the mushrooms you pick are big enough to stuff.

Bread Crumbs: You can use either regular or panko breadcrumbs for this recipe. I used regulare because it’s what I had.