Spanish: Chorizo Stuffed Mushrooms

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4-6)

Ingredients:

• 1 pound semi-cured Spanish chorizo
• 2 pounds portobello mushrooms
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion finely diced
• ½ red bell pepper finely diced
• 3 cloves of garlic finely minced
• ¼ cup red wine
• ½ teaspoon mushroom soup base (optional)
• 1 tablespoon panko breadcrumbs
• Salt and pepper (to taste)
• 2 teaspoons fresh rosemary, finely chopped
• 1 tablespoon manchego cheese, finely grated
• 1 cup fresh parsley

Procedure:

1. Preheat the oven to 400°F
2. Remove the stems from the mushrooms, finely chop the stems, set aside
3. Brush the top of the mushroom caps with olive oil and place on a lined baking tray
4. Roughly chop the chorizo into 1-inch pieces, then finely mince the chorizo using a food processor
5. Using a large skillet, saute minced chorizo in olive oil until golden brown about 3 minutes)
6. Add the butter, diced onion, bell pepper, mushroom stems, and; continue to cook for another 3 minutes, stirring constantly
7. When the onion turns transparent, add the garlic, mushroom base, and red wine; saute until wine has evaporated
8. Add breadcrumbs and fry until the breadcrumbs become golden brown
9. Season with salt and pepper (to taste)
10. Remove from heat, stir in fresh rosemary
11. Gently spoon the chorizo and breadcrumb mixture into the mushroom caps to create little mounds
12. Place in oven and bake for 25 minutes
13. Garnish with manchego cheese and fresh parsley leaves