Chorizo and Red Pepper Stuffed Mushroom Caps
Chorizo and Red Pepper Stuffed Mushroom Caps are the perfect appetizer for a crowd. Simply stuff bite-sized crimini mushrooms with a filling made of the chopped mushroom stems, red peppers, chorizo and cheese, bake until browned, and top with a slice of pickled jalapeño for a little extra spice.
Makes: 3-4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 20 medium crimini mushrooms (about 1 pound), stems removed and chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded and diced
- ¼ teaspoon salt
- 8 ounces chorizo, uncased
- 8 ounces cream cheese
- ⅓ cup crumbled cotija cheese, divided
- Pickled jalapeñoss, for garnish
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 400 degrees. Clean mushroom caps with a damp cloth and place on a baking sheet, spacing them evenly apart. Set aside.
- In a large pan, heat oil over medium-high heat. Add chopped mushroom stems, garlic, bell pepper and salt. Cook until bell pepper is glossy, about 5 minutes.
- Add chorizo and continue cooking for 7 to 8 minutes until chorizo is cooked through and crumbled.
- Transfer mixture to a medium bowl. Add cream cheese and ¼ cup cotija cheese and stir until everything is completely combined.
- Fill each mushroom cap with a generous spoonful of the chorizo mixture.
- Bake filled mushroom caps for 20 minutes. When done, the filling should be slightly browned and the mushroom caps should be just cooked but not wilted.
- Garnish each mushroom cap with a slice of pickled jalapeno, cilantro and remaining cotija cheese. Serve immediately.
Nutrition Information
Calories: 610|Sodium: 1338mg|Fat: 51.9g|Carbohydrates: 9.7g|Fiber: 1.1g|Protein: 25.6g|
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