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Chorizo-Stuffed Mushrooms

Sunday morning I got up in the mood to cook.

And cook I did.

I don’t know what possessed me to make stuffed mushrooms and bacon-wrapped asparagus spears to go with our over-easy pastured eggs and chocolate-laced coffee, other than the fact I had mushrooms and asparagus in the fridge (Beloved was bemused, as well – “My wife got up this morning and made appetizers for breakfast!”), but it was all really tasty, if a little odd.

I’m not a huge mushroom fan – they’re one of the few foods I have an “I can take it or leave it” attitude about – but I have to say that these were absolutely delicious.  We enjoyed them so much that I am going to make them for our annual employee holiday party this year.  It helps that they’re just drop-dead easy, too, and can be assembled ahead of time and baked later.  They also reheat beautifully.

Note:  The chorizo I use is really a chorizo-spiced ground pork; we get it from our friends at Whitefeather Meats.  A traditional Mexian chorizo is going to be pretty fatty and probably won’t hold together very well as a stuffing.  However, making it yourself is really quite easy – this recipe is a good one.

Chorizo-Stuffed Mushrooms. These tasty morsels can be assembled ahead of time, and then baked just before serving.

Click image to enlarge

5.0 from 2 reviews
Chorizo-Stuffed Mushrooms
 
Serves: 8 to 10
Ingredients
Instructions
  1. Preheat oven to 400 F. Lightly grease the pan with olive oil.
  2. Gently but thoroughly clean the mushrooms with a damp towel. Remove and finely chop the stems; set aside.
  3. Heat 2 tablespoons of the ghee in a sauté pan over medium-high heat. Cook the chopped mushrooms stems until they have given off all their liquid and it begins to evaporate.
  4. Add the remaining tablespoon of ghee to the pan and reduce the heat to medium-low. Add the onion and cook, stirring frequently, until the onions have softened and begun to turn golden, about 7 to10 minutes. Remove from the heat and allow to cool enough to handle.
  5. In a large bowl, gently mix the chorizo and mushroom/onion mixture until well combined. Stuff each mushroom cap with the chorizo mixture, mounding it attractively, until all of the sausage has been used.
  6. Place the stuffed mushrooms on the oiled pan and bake for 20 minutes, turning once halfway through, or until the mushrooms have softened and the chorizo stuffing is cooked through.
  7. Serve warm.
  8. Nutrition (per serving): 250 calories, 21g total fat, 49.1mg cholesterol, 563.2mg sodium, 336mg potassium, 3g carbohydrates, <1g fiber, 1.2g sugar, 12.5g protein


6 comments

Suzanne says:

Yum! I love chorizo! I’ve been wanting to cook again too. I think because we’ve had two days of cooler weather. It’s supposed to be pretty hot again by the weekend. We’ll see if I stick with it or revert back to eating an apple for dinner …..

I absolutely adore this recipe! This is the perfect snack solution and would be a hit at any party. Thanks for sharing…

-Shannon

Nico says:

I often worry about trying new recipes, so I was a little worried this morning.

These were a huge hit! Neither one of us can wait to have them again tomorrow morning. They combine two of our breakfast staples – mushrooms and chorizo.

We get our chorizo from Jodar Farms in Ft. Collins. I used baby bellas and added a touch of spinach to the mix and one egg to bind it all. I had a little left over meat and turned it into a hash which will wait in my freezer. I love leftovers!

[…] we’re highlighting these Chorizo Stuffed Mushrooms from Jan’s Sushi Bar! It’s the season for holiday parties and cocktail hours, and if […]

[…] 8. Chorizo-Stuffed Mushrooms Chorizo is a great thing to stuff inside of mushrooms because of its distinct spicy flavor. Luckily they provide a recipe to make your own chorizo so you can have some quality control of what goes in it. Add to that a bit of onion, and cook it all up in some ghee, and you’ve got a great dish for your guests that stays within the boundaries of Paleo eating. The beauty of these mushrooms is that they don’t take long to make once you have the chorizo ready, and if you happen to have some already made you can whip this up in a hurry. […]

[…] Chorizo stuffed mushrooms […]

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