Stuffed Mushrooms (Hongos Rellenos de Chorizo)
- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 6 servings
Ingredients
1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*
18 large (about 2 1/2 to 3-inch) white mushrooms
1/3 cup olive oil, plus 1 tablespoon
1/3 cup finely diced onion
1/2 cup plus 2 tablespoons bread crumbs
1/4 cup homemade or store-bought reduced-sodium chicken stock
2 tablespoons freshly chopped parsley leaves
1/3 cup coarsely grated Manchego cheese
Directions
- 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.
Cook’s Note
*Spanish chorizo has a much firmer texture than Mexican chorizo. Cutting it with a knife doesn't really cut it. Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
Now Playing
Giant Peanut Butter Cookie 00:59
Win the next cookie swap with this gigantic cookie-cake.
Get the Recipe
