Smoked Chorizo Stuffed Mushrooms

Try these great crowd pleaser appetizers, simple to make and sensational to eat. You can take these to your next covered dish dinner. Just prepare ahead and cook when you get there. Mushrooms are a great match for Pinot Noir.

Serves 4
Prep time: 5 minutes
Total time: 30 minutes

Ingredients:

  • 12 large button mushrooms or baby portabello, stems removed
  • 2 medium onions, chopped
  • 1 teaspoon smoked paprika
  • salt to taste
  • 2 large chorizo links
  • 1/4 cup Parmesan Reggiano, freshly grated
  • 2 tablespoons butter

    Instructions:

    Preheat oven to 350 degrees F.
    To make stuffing: Finely chop mushroom stems and add to onions. Sauté the sausage in a large skillet. Remove sausage, add butter and heat. When heated add onion mixture, paprika, salt. Sauté until onion is soft. Crumble sausage and add to onions. Stir and continue to heat about 5 more minutes on medium heat. Remove from heat and cool.
    Place mushrooms on cookie sheet. Top each mushrooms with equal parts of the stuffing. Top with Parmesan cheese. Cook in oven until cheese melts and mushrooms are heated through about 12-15 minutes.

    Terri’s Tips:

  • When preparing mushrooms use a damp paper towel to clean them. Mushrooms are like sponges and will absorb water, diluting the flavor of the dish
  • sauté the paprika to enhance the flavor
  • Don’t over cook the mushrooms, they will become mushy losing their texture and flavor