Chorizo-Stuffed Mushrooms (Champiñones Rellenos de Chorizo)

Name: Chorizo-Stuffed Mushrooms (Champiñones Rellenos de Chorizo)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 16 large cremini mushrooms, stems trimmed and finely chopped; 1 ⁄ 2 cup olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper, to taste; 4 oz. raw Spanish-style chorizo sausage, casing removed; 1 clove garlic, finely chopped; 1 small yellow onion, finely chopped; 1 ⁄ 3 cup grated pecorino romano cheese; 1 ⁄ 4 cup roughly chopped parsley

Serves
serves 6-8

LANDON NORDEMAN

Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires. This recipe first appeared in our October 2013 issue with the article Lunch at Your Leisure.

Ingredients

16 large cremini mushrooms, stems trimmed and finely chopped
¹⁄₂ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
4 oz. raw Spanish-style chorizo sausage, casing removed
1 clove garlic, finely chopped
1 small yellow onion, finely chopped
¹⁄₃ cup grated pecorino romano cheese
¹⁄₄ cup roughly chopped parsley

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 450°. Toss mushroom caps with 1⁄4 cup olive oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until browned, about 15 minutes. Transfer to a serving platter; keep warm.

Step 2

Heat remaining oil in a 12" skillet over medium-high heat. Add chorizo; cook, stirring to break up sausage into medium pieces, until browned, about 5 minutes. Add garlic and onion; cook until soft, 5–7 minutes. Add mushroom stems, salt, and pepper; cook until golden, 4–6 minutes more. Remove from heat; stir in cheese and half of parsley. Place 1–2 tbsp. filling in each mushroom cap. Garnish with remaining parsley; drizzle with olive oil.

Heat oven to 450°. Toss mushroom caps with 1⁄4 cup olive oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until browned, about 15 minutes. Transfer to a serving platter; keep warm.
Heat remaining oil in a 12" skillet over medium-high heat. Add chorizo; cook, stirring to break up sausage into medium pieces, until browned, about 5 minutes. Add garlic and onion; cook until soft, 5–7 minutes. Add mushroom stems, salt, and pepper; cook until golden, 4–6 minutes more. Remove from heat; stir in cheese and half of parsley. Place 1–2 tbsp. filling in each mushroom cap. Garnish with remaining parsley; drizzle with olive oil.