Stuffed Portobello Mushrooms with Chorizo are the perfect way to get mushrooms on your table. Stuffed with Mexican-style chorizo, greens and cheese, they’re a great entree for two or appetizer or side dish for four.
Lately I’ve been trying to remember that I have a bookcase full of cookbooks.
It shouldn’t be hard to forget, since we installed the new shelves right into the kitchen island, but when dinner rolls around I usually just throw something together from the cobwebs that make up my headspace these days.
Happily, this weekend I decided to look at [amazon_textlink asin=’1452101248′ text=’Plenty’ template=’ProductLink’ store=’stetted-20′ marketplace=’US’ link_id=’8e9c194e-abc2-11e8-80c9-3b4000bf2835′], and while it kind of drove me crazy because I was starving before I was halfway through, I came out of that collection of lickable photography with, well, plenty of ideas for how to use the contents of my most recent vegetable delivery.
After all these years and in spite of delicious options such as Indian-Spiced Mushrooms and Lentils, I’m still rather meh about mushrooms. Still, there are ways to get them on the table and in my stomach.
Stuffing mushrooms is always a hit, and with large portobellos you can really go for a hefty topping, such as in these stuffed portobello mushrooms with chorizo.
Stuffing the portobello caps with a mixture of chorizo, onion, tomato, wilted greens and cheese takes these from light, bite-size fare to a dish worthy of entree position.
Two of these chorizo-stuffed mushrooms makes for a perfect main dish. Serve just one per person if you prefer them as a side dish or appetizer.
I had some Dai Due Wild Boar Chorizo on hand for this Stuffed Portobello Mushrooms recipe. If you’re in Austin and can get some I really recommend it for this dish, although regular Mexican-style chorizo works just fine.
Mexican vs. Spanish chorizo
If you’re new to cooking with chorizo, you may be wondering what is the difference between Mexican and Spanish chorizo.
Mexican chorizo is a spicy, fatty ground meat sausage typically made from pork, although other meats can be used. It is usually sold fresh or uncooked and most recipes, such as this chorizo-stuffed mushrooms recipe, call for it to be cooked and crumbled.
If you purchase Mexican chorizo in a casing instead of bulk, simply remove it from the casing before cooking.
Spanish chorizo, on the other hand, is a dried and cured sausage in a casing. Made from pork and seasoned with smoked paprika, Spanish chorizo can be sweet or spicy.
Much like a salami, Spanish chorizo can be eaten as-is and does not need to be cooked.
While it is delicious, Spanish chorizo is very different from Mexican chorizo, which is what you need for this recipe.
How to cook stuffed portobello mushrooms
Stuffed portobello mushrooms are a great dinner party or date-night-in option because they look fancy but are actually quite easy to make.
Once you remove the stems from the portobellos, you’ll place them gills-side-up on a baking sheet. Drizzle with some olive oil, season with salt and pepper and they’re ready to bake for about 15 minutes while you make the filling.
Making the filling for this recipe is as easy as cooking the chorizo and sauteeing some veggies. Pile it high into the cooked mushroom caps, top with cheese, and bake for another 10 minutes.
That’s it! With very little effort and only a couple of dirtied pans, you have filling and delicious Stuffed Portobello Mushrooms with Chorizo.
Depending on the size of your mushrooms, you might have extra filling, but it makes for great breakfast tacos as well – just add a scrambled egg.
- 1 pound portobello mushrooms, stems removed
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounces bulk chorizo
- 1/4 cup diced onion
- 3/4 cup diced tomato
- 2 cups torn greens, such as chard, kale, or spinach
- 1/4 cup shredded sharp cheddar cheese
- Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
- While the mushrooms are cooking, heat a skillet over medium. Add the chorizo and cook until browned. Add in the onions and tomatoes and cook until tomatoes are starting to break down. Stir in the greens and cook until wilted.
- Divide the chorizo mixture among the mushrooms, piling it on top. (You might have extra filling.) Top each mushroom with shredded cheese.
- Bake an additional 10 minutes.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 901Total Fat: 63gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 128mgSodium: 2023mgCarbohydrates: 40gFiber: 19gSugar: 11gProtein: 53g
More mushroom recipes you might like:
Chickpea and Spinach Stuffed Portobella Mushrooms – Fake Food Free
Indian-Spiced Mushrooms and Lentils – Stetted
Mascarpone and Crab Stuffed Mushrooms – My Kitchen Addiction
Mushroom Barley Stew – The Austin Gastronomist
Mushroom Pesto Grilled Cheese – Stetted