You've got a last minute invite to a friend's Summer party. You've got no time to prepare and your reputation as an awesome chef to maintain. What do you do? What do you make?
The answer? Chorizo and cheese-stuffed mushrooms.
A quick and easy fix for any last minute chef, once cooked, the flavors of melted cheese and butter seep through the mixture of spicy, finely chopped Spanish chorizo meat which is seasoned and stuffed into jumbo mushrooms. This delicious appetizer will make everyone think you slaved over the stove for hours. But you and I, we both know the truth. And I'll keep your secret.
You can bring it baked and ready to eat or if the hosts allow, bring it in a foil pan and cook it at the party in under 10 minutes. And just as the guests are arriving, these stuffed mushrooms will come out of the oven (or the top of the grill) steaming hot, butter dripping, cheese melting and the chorizo sizzling.
Once this happens, be ready to deal with the onslaught of invitations to everyone’s summer party or neighborhood potluck. You’ll be the hottest, most sought-after party guest of the season. You and your spectacular stuffed mushrooms.
Chorizo & Cheese-Stuffed Mushrooms
Cooking Time : 9-10 minutes
Servings : 6-8 people
1 package (10 oz.) jumbo mushrooms, about 12 large pieces
1 large 4 oz. Spanish chorizo, casing removed & finely chopped
½ cup chopped whole peppers (bottled or fresh )
2 Tablespoons bread crumbs
1 Tablespoon melted butter
½ cup grated cheese
1. Wipe mushrooms clean with a paper towel. Hold stems firmly and pull out. This will leave the hollow portion in the middle for stuffing.
2. Chop the stems finely into small bits. Combine this with the chopped chorizos, egg, roasted peppers, bread crumbs and melted butter. Mix well and place stuffing on the hollow part of the mushrooms.
3. Sprinkle grated cheese on each mushroom. Place in a pre-greased baking pan. Bake in a preheated oven of 350 degrees for 9-10 minutes. Serve hot.
Note: The Spanish chorizos are typically filled with spicy seasonings and have a robust, hearty flavor. Thus, there is no need to add any more salt, pepper or other spices to the mixture. And if grilling is preferred for this recipe, just cover the aluminum pan with foil and place on top of the grill. Cook on high heat for the same amount of time.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow AnalystQueen on Twitter.