Recipe courtesy of Carl Ruiz
Maduros-and-Chorizo Stuffed Mushrooms
- Level: Easy
- Yield: 18 mushrooms (serves 6)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 846
- Total Fat
- 72
- Saturated Fat
- 19
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 28
- Cholesterol
- 98
- Sodium
- 1154
- Total: 45 min
- Active: 25 min
Ingredients
Filling:
48 ounces (6 cups) vegetable oil, for frying
2 ripe plantains, peeled and sliced into 1/4-inch-thick pieces
3/4 pound Mexican chorizo, casings removed
Mushrooms:
18 large button mushrooms, stems removed, caps wiped clean
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Cotija cheese
Directions
- Preheat the oven to 375 degrees F.
- For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
- In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
- For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
- Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.