Mushrooms, Chorizo-Stuffed
We first made these in December with our friends the Tuckers and the Gundrys. Everyone loved them. I found this recipe at www.janssushibar.com
Servings: 15
Ingredients
- 1 pound chorizo Mexican style
- 1 onion small, finely diced
- 1 pound mushrooms large, white button
- 3 TBL butter divided
Instructions
- Preheat oven to 400 F. Lightly grease the pan with olive oil.
- Gently but thoroughly clean the mushrooms with a damp towel. Remove and finely chop the stems; set aside.
- Heat 2 tablespoons of the butter in a sauté pan over medium-high heat. Cook the chopped mushrooms stems until they have given off all their liquid and it begins to evaporate.
- Add the remaining tablespoon of butter to the pan and reduce the heat to medium-low. Add the onion and cook, stirring frequently, until the onions have softened and begun to turn golden, about 7 to10 minutes. Remove from the heat and allow to cool enough to handle.
- In a large bowl, gently mix the chorizo and mushroom/onion mixture until well combined. Stuff each mushroom cap with the chorizo mixture, mounding it attractively, until all of the sausage has been used.
- Place the stuffed mushrooms on the oiled pan and bake for 20 minutes, turning once halfway through, or until the mushrooms have softened and the chorizo stuffing is cooked through.
- Serve warm.