Chorizo Filled Mushrooms
- Total Time: 45 mins
- Yield: 4 to 6 servings
Description
Flavorful chorizo filled mushrooms are a great, spicy tapas appetizer that can easily be paired with a fruity Garnacha red wine.
Ingredients
Units
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 2 ounces Spanish chorizo (roughly chopped)
- 2 teaspoons fresh rosemary (finely chopped)
- 1/4 cup red wine
- 1 tablespoon manchego cheese (finely grated)
- 1 tablespoons panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
Frequently Asked Questions
What type of chorizo should I use for the filling?
For the filling, use Spanish chorizo, which is typically drier and more flavorful, making it ideal for stuffing mushrooms.
How do I prepare the mushrooms before filling them?
Clean the mushrooms gently with a damp cloth, remove the stems, and ensure they are dry to help the filling adhere better.
What wine works best to pair with the chorizo filled mushrooms?
A fruity Garnacha red wine is recommended, as it complements the spicy flavors of the chorizo while enhancing the overall tasting experience.
This has literally made my day. What a perfect combo
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