Spanish Chorizo-Stuffed Mushrooms (Champiñones al Ajillo con Chorizo)

Method9 steps · about 45 min

1. 1

   Step 1: Preheat the oven to 350°F (about 177°C). Line a baking tray with parchment.

2. 2

   Step 2: Wipe any dirt from the mushrooms with a damp cloth, then dry them. Remove all the stems and finely chop half of those stems; reserve the other half for another use or discard. Brush the outsides of the caps with a little oil from the measured 1 tbsp supply, keeping the remaining oil for the skillet. Arrange the caps open-side up on the lined tray.

   Uses 2 lb large button mushrooms · Clean water, enough to dampen a cloth for wiping the mushrooms · A little brushing oil from the one 1 tbsp allowance

3. 3

   Step 3: Finely mince all the 1 lb chopped chorizo in a food processor. Have the onion and pepper diced and garlic minced before heating the skillet.

   Uses 1 lb semi-cured Spanish chorizo, cut into 1-inch pieces before mincing

4. 4

   Step 4: Place a large skillet over medium heat and add the remaining oil from the same 1 tbsp allowance. Once hot, add the minced chorizo and sauté for about 3 minutes, until it starts to turn golden and releases its fat.

   Brown the chorizo · 3 minUses All remaining olive oil after brushing the caps, from the same 1 tbsp supply · Minced semi-cured chorizo

5. 5

   Step 5: Add the chopped half of the mushroom stems, diced onion and red bell pepper (½) to the chorizo. Cook for another 3 minutes, stirring constantly, until the onion is becoming translucent.

   Cook the stems and vegetables · 3 minUses Browning chorizo and rendered fat · The chopped half of the separated stems; caps and unused stems are kept aside · 1 medium yellow onion, finely diced · ½ red bell pepper, finely diced

6. 6

   Step 6: When the onion is translucent, add the garlic (3) and breadcrumbs. Fry, stirring, until the breadcrumbs are golden and the chorizo filling is cooked through to 71°C/160°F.

   Uses Chorizo with cooked stems, onion and pepper · 3 garlic cloves, finely minced · ½ cup dry breadcrumbs

7. 7

   Step 7: Take the skillet off the heat. Spoon the cooked filling into all the prepared mushroom caps, making small mounds. Set any excess cooked filling aside and refrigerate it promptly; do not overfill the caps.

   Uses All prepared caps, excluding the chopped and unused stems and cleaning water · Enough cooked filling to mound in the prepared caps; any excess is set aside

8. 8

   Step 8: Bake the filled mushroom caps for about 25 minutes, until the mushrooms are tender and the filling is lightly browned and hot throughout.

   Bake the stuffed mushrooms · 25 minUses All filled caps, excluding any excess filling kept aside

9. 9

   Step 9: Garnish the baked mushrooms with parsley leaves from the 1 cup supply and serve immediately as six appetizer portions. Keep any unused parsley for another use.

   Uses Baked chorizo-stuffed mushrooms · Fresh parsley leaves from the 1 cup garnish supply, enough to top the mushrooms