Description
Flavorful chorizo filled mushrooms is a great, spicy tapas appetizer that can easily be paired with a fruity Garnacha red wine.
Ingredients
Units
Scale
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) mushrooms
- 2 oz (60 g) Spanish chorizo, roughly chopped
- 2 tsp fresh rosemary, finely chopped
- 1/4 cup (60 ml) red wine
- 1 tbsp (15 g) manchego cheese, finely grated
- 1 tbsp (15 ml) 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: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 120