Spanish Stuffed Mushrooms with Chorizo and Manchego make a simple and delicious tapas appetizer, perfect for parties and special dinners.
Spanish Stuffed Mushrooms with Chorizo and Manchego
By Sue Lau | Palatable Pastime
Spanish Stuffed Mushrooms with Chorizo and Manchego is my recipe of the day.
This is something simple I threw together with some stuffing size mushrooms and a bit of manchego, smoked chorizo, and seasonings. You could easily make this with larger portobello mushrooms if you wish.
The appie comes together quickly and the result is spectacular. Scale the recipe if you need more- you could do quite a few recipes in the same oven.
We’ve always loved stuffed mushrooms and they are great to have around the holidays as they can be easily made ahead and reheated.
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Spanish Stuffed Mushrooms with Chorizo and Manchego
Ingredients
- 6 large crimini mushrooms (stuffing size)
- 1 clove garlic (chopped)
- 1 3/4 ounces smoked chorizo (minced)
- 1 tbsp. olive oil
- 1 tbsp. dry red wine
- 1 3/4 ounces finely chopped Manchego cheese
Instructions
- Preheat oven to 400F.
- Clean mushrooms and remove stems, but reserve them.
- Finely chop stems and place in a saute pan with the chopped chorizo and chopped garlic and olive oil.
- Saute just until the mushroom stems soften, then add the wine and cook until the liquid evaporates.
- Allow meat mixture to cool; when cool stir in the cheese, mixing well.
- Place mushrooms on some nonstick foil on a baking sheet and top with stuffing mixture, pressing it down onto the mushrooms.
- Bake at 400F for 20-25 minutes or until mushrooms are tender.
Notes
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