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Chorizo Mushrooms

Contributed By: Laura | See all of Laura's recipes
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Active Time:  15 Minutes
Total Time:  20 Minutes
  12 servings
I was scrambling to make an appetizer for guests. All I had was chorizo and mushrooms. Knowing the guest were Spanish, I thought "what the heck". Quick, simple, and they can never get enough. I'm always asked for more & for the recipe.
RECIPE INGREDIENTS
1 lb chorizo (spicy Spanish Pork Sausage)
24 common white mushrooms cleaned & de-stemmed
1 stick butter (salted)
½ yellow onion diced
1 t. garlic (diced)
1/4 c. cooking sherry
1/8 t. black pepper
1/8 t. Lawry’s Seasoning Salt
1/4 c. shredded cheese (your choice, I use Mozzarella or Colby Jack)
1/4 c. seasoned bread crumbs (your choice, I use Progresso)
DIRECTIONS
1. After de-stemming the mushrooms, clear out enough space in the mushroom to make room for the filling; try not to split or break the mushroom. Dice the stems & set aside.


2. In large sauce pan melt butter, add sherry. Place the mushrooms in the butter mixture and sprinkle with Lawry’s Seasoning Salt and Black Pepper. Cover and let simmer approximately 10 minutes. Drain and let cool. Once cool, arrange each mushroom stem side up on a greased cookie sheet. Set aside.


3. In a large skillet, add chorizo & cook about 15 minutes, you don’t want to make it crunchy, so don’t overcook. Once the chorizo is almost done, add the onion, garlic & stems. Cook until the onions are cooked through. Drain the meat mixture the best you can. I use a large fine mesh strainer. Place the meat mixture in a clean dry bowl.


4. Stuff each mushroom with a spoon full of meat mixture and make sure you pack it firmly without tearing the mushroom. Sprinkle each mushroom with breadcrumbs and top with cheese.


This recipe is great when served hot, so you can either serve right off the cookie sheet, or take a few extra steps to place the mushrooms on a pretty plate and put a toothpick in each one so the guests can help themselves. I make sure I have small napkins to hand out as well. If there is any leftover chorizo mixture, I throw it in a flour tortilla with cheese and the kids love it.


Preheat oven to 350


Bake uncovered for 10 minutes


Serve hot with napkins


Date Added: 10/30/2009
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