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.
Click image to enlarge
- 1 pound [url href=”http://honestcooking.com/authentic-homemade-mexican-chorizo/” target=”_blank”]homemade Mexican-style chorizo[/url]
- 1 small onion, finely diced
- 1 pound large white button mushrooms
- 3 tablespoons ghee, divided
- Preheat oven to 400 F. Lightly grease the pan with olive oil.
- Gently but thoroughly clean the mushrooms with a damp towel. Remove and finely chop the stems; set aside.
- 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.
- 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.
- 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.
- 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.
- Serve warm.
- 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