spanish chorizo stuffed mushrooms

How To Make spanish chorizo stuffed mushrooms

• 1

  Preheat the oven to 350°F (180°C).
• 2

  Remove the stems from the mushrooms. Finely chop 1/2 of the stems. Discard the remaining stems.
• 3

  Brush the top of the mushrooms with olive oil and place on a parchment paper lined baking sheet.
• 4

  Roughly chop the chorizo into 1-inch pieces. Using a food processor, finely mince the chorizo and set aside.
• 5

  Place a large skillet over medium heat and add the olive oil. When the oil is heated, add the minced chorizo and saute until starting to turn golden and the fat starts releasing, about 3 minutes.
• 6

  Add the mushroom stems, diced onion, and bell pepper and continue to cook for another 3 minutes, stirring constantly.
• 7

  When the onion turns transparent, add the garlic and breadcrumbs and fry until the breadcrumbs become golden brown.
• 8

  Take the skillet off the heat.
• 9

  Gently spoon the chorizo and breadcrumb mixture into the mushrooms to create little mounds.
• 10

  Place in the oven and bake for 25 minutes.
• 11

  Garnish with fresh parsley leaves and serve immediately.
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