Spanish chorizo makes an amazing, rich base along with bread crumbs, chicken stock and parsley for stuffing the large mushrooms for a special dinner or fast weeknight meals. You will have no left overs as these will be devoured quickly. Serve with couscous or bean salad. Smart Recipes, American Recipes, Pork Recipes, Stuffed Mushrooms 3 Recipe | Recipes Pork American Stuffed Mushrooms Stuffed Mushrooms Recipe | PT55M Serves 12 Ingredients: 0.5 Pound Spanish Chorizo Sausage 18 Large Mushrooms 0.5 Cup Olive Oil 0.33 Cup Sweet Onion 0.66 Cup Breadcrumbs 0.25 Cup Chicken Stock 2 Tablespoons Fresh Parsley 0.33 Cup Mozzarella Cheese Preheat the oven to 400 degrees. Process sausage in food processor until finely chopped. Trim the mushroom stems off and mince half of the mushroom stems and transfer into a bowl (refrigerate the other half for another use). Coat the mushroom caps with 1 tablespoon of olive oil and arrange onto a baking sheet. In a large skillet, heat 1/3 cup of olive oil over medium heat and sauté minced mushroom stems and onions for about 3 minutes. Add breadcrumbs and cook until toasted slightly, stirring continuously. Transfer the breadcrumbs mixture into a bowl. In the same skillet, add sausage over high heat and cook for about 3-4 minutes. Add breadcrumb mixture and chicken stock and stir to combine. Place mixture into each mushroom cap evenly and top with mozzarella cheese. Bake for about 25 minutes.

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