Ingredients
Scale
- 2 tablespoons olive oil
- 8 ounces mushrooms
- 2 ounces Spanish chorizo (roughly chopped)
- 2 teaspoons fresh rosemary (finely chopped)
- ¼ 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.
- Category: Appetizer
- Cuisine: Spanish