Stuffed Mushrooms with Chorizo
Learn how to make this Stuffed Mushrooms with Chorizo recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
4-6
Cook In:
20-30 mins
Prep In:
25 mins
Method:
Roast
Introduction
Stuffed Mushrooms with Chorizo
By: Sous Chef Myka
Talk about bite-sized goodness. These Stuffed Mushrooms with Chorizo are juicy and packed with flavor, thanks to a tasty filling made with perfectly prepared chorizo, butter, panko bread crumbs, and Parmigiano Reggiano.
- 16 Cremini mushrooms
- ¼ cup white onion
- 3 cloves garlic
- 3 tbsp butter
- ¼ cup white wine
- ½ tsp black pepper
- 3 oz chorizo
- 1 tbsp fresh oregano
- ¼ red pepper
- ¼ tsp salt
- 2 tbsp panko bread crumbs
- 2 tbsp Parmigiano Reggiano
- 2 tbsp creme fraiche
- Parsley for garnish
Stuffed Mushrooms with Chorizo
Hi Chefs, Myka here 👋
Is it just us, or is even just the thought of stuffed mushrooms enough to make your mouth water? And when you find out how particularly tasty these Stuffed Mushrooms with Chorizo are, they’re bound to become a staple on your dinner table.
To start, you’ll clean the mushrooms and remove the stems, chopping them and setting them aside. Then, prep your filling by chopping white onion and mincing garlic, setting this aside as well.
Next, heat butter over medium heat, and add the mushroom stems. When they’re brown and crispy, you’ll add butter and white onion, cooking until the onion is translucent. Add garlic and quickly cook, before deglazing the saucepan with white wine. Be sure to scrape up the tasty browned bits, and add black pepper, cooking until the wine evaporates. Transfer to a mixing bowl when complete.
In the same pan, cook your chorizo. When finished, remove the excess oil with a paper towel, before transferring to a mixing bowl. Next, add the remaining ingredients to the bowl as well (the oregano, red pepper, salt, panko breadcrumbs, Parmigiano Reggiano, and creme fraiche).
After that, you’ll spoon the mixture into the mushroom caps, and roast at 400 degrees Fahrenheit. Garnish with fresh parsley, and enjoy.
Happy cooking!
Step by Step Instructions
Step 1
Preheat the oven at 400 degrees Fahrenheit.
Step 2
Clean mushrooms and remove stems.
Step 3
Coarsely chop stems and set aside.
Step 4
Prepare filling by finely chopping ¼ cup white onion and mincing 3 cloves garlic. Set aside.
Step 5
Heat 2 tablespoons of butter in a saucepan over medium-high heat.
Step 6
When foaming subsides, add chopped mushroom stems.
Step 7
Cook stems until water evaporates and stems begin to turn brown and crispy while stirring occasionally.
Step 8
Reduce heat to medium. Add in 1 tablespoon of butter and white onion. Cook until the onion is translucent.
Step 9
Add garlic to the saucepan. Cook until garlic becomes fragrant. Approximately 30 seconds.
Step 10
Deglaze saucepan with ¼ cup white wine. Scrape up any browned bits into the bubbling wine.
Step 11
Add ½ teaspoon of black pepper and cook until wine evaporates.
Step 12
Once complete, transfer mixture to mixing bowl.
Step 13
Using the same saucepan, add 3 oz of diced chorizo.
Step 14
Once chorizo is cooked, place on a paper towel to remove excess oil, then add to the mixing bowl mixture.
Step 15
Add the following remaining ingredients to mixing bowl – 1 tablespoon fresh oregano finely chopped, ¼ of a red pepper finely chopped, ¼ teaspoon of salt, 2 tablespoons of panko breadcrumbs, 2 tablespoons Parmigiano Reggiano shredded and 2 tablespoons of creme fraiche. Mix well.
Step 16
Spoon mixture into mushroom caps.
Step 17
Place mushrooms on a roasting pan and roast at 400 degrees Fahrenheit for 20-30 minutes.
Step 18
Garnish with fresh parsley finely chopped and serve immediately.
