Chorizo Stuffed Mushrooms
Chorizo stuffed mushrooms. A very tasty and authentic Spanish tapas dish that is quick and easy to make and got they eaten just as quickly, especially when paired with the perfect wines.
Ingredients
- 2 tablespoons olive oil
- ½ pound (226 grams) mushrooms
- 2 ounces (56 grams) Spanish chorizo, roughly chopped
- 2 teaspoons fresh rosemary finely chopped
- ¼ cup (59 ml) red wine
- 1 tablespoon manchego cheese finely grated
- 1 tablespoons panko breadcrumbs
Instructions
- Preheat oven to 400° F/200°C.
- Wipe the mushrooms with a damp towel and remove the stems. Set aside.
- Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
- To a sauté pan add the oil over medium heat. Add the chorizo and cook for 2 to 3 minutes. Add the rosemary and stir. Add the wine and mix well. Cook until the wine evaporates completely.
- To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
- Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
- Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
- Serve warm.
Nutrition
Calories: 118kcal | Carbohydrates: 2g | Protein: 4g | Saturated Fat: 2g | Sodium: 146mg