CHORIZO AND CHEESE STUFFED MUSHROOMS RECIPE
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them up side down on the baking sheet.
- Heat a small skillet to medium-high. Sauté the chorizo, until cooked through. Then place it in a mixing bowl with the cream cheese and thyme. Mix thoroughly, then spoon the chorizo filling into the cavity of each mushroom.
- Sprinkle the top of each mushroom with crumbled panela cheese and bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
Nutrition Facts : ServingSize 1 mushroom, Calories 50 kcal, Carbohydrate 2 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g
MADUROS-AND-CHORIZO STUFFED MUSHROOMS
Maduros are a very popular ingredient in Cuba. They are plantains that are ripe and sweet, as compared to green plantains. The riper and blacker the plantains are, the sweeter they will be when cooked.
Provided by Food Network
Categories appetizer
Time 45m
Yield 18 mushrooms (serves 6)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
- In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
- For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
- Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.
QUICK AND TASTY CHORIZO PASTA
This is a very simple dish but tastes great with grated parmesan and garlic bread. A quick store cupboard tea for those in a rush!
Provided by rgardiner99
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
- Add the chorizo and tinned tomatoes; simmer for 5 minutes
- Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
- Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
- Stir in the cream and cook for 5 minutes, stirring on a regular basis
- Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
- Garnish with chopped basil, grated parmesan cheese and black pepper.
- Serve with garlic bread.
CHORIZO AND MUSHROOM FIDEUA
Provided by David Allen
Categories Mushroom Pasta Tomato Bake Sausage Winter Bon Appétit Los Angeles California
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.
CHORIZO & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
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