Manchego & Chorizo Stuffed Mushrooms
By CheeseDiva
Stuffed mushrooms always come to mind when I’m designing a menu for a client’s hor d’oeuvres parties or my own entertaining. Mushrooms are so versatile and the perfect vessel to hold all sorts of fillings from vegetables, meats and cheeses, the combinations are virtually endless. My recipe for these Manchego & Chorizo stuffed variety are so full of flavor, the right amount of spiciness to pair well with a crisp chilled glass of chardonnay or a martini, shaken not stirred…remember that. I’ve tried imported dry aged Spanish chorizo several times before with this recipe and for some reason I never tried the simple Mexican style chorizo that is found out most grocery stores, maybe I’m a sausage snob? Who knows…lol. So I thought I would try it with simple Mexican style chorizo and it turned out so good and the flavors really surprised me, I did stick with my Spanish Manchego cheese though because it’s so good.
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Ingredients
- 24 large 24 large mushrooms remove stems and carve out, reserve
- 1 1/2 cup 1 1/2 cup of the minced mushroom stems & pieces
- 1 tablespoon 1 tablespoon olive oil
- 1/2 cup 1/2 cup chopped onion
- 2 cloves 2 cloves garlic, minced
- 2 teaspoons 2 teaspoons dried crumbled oregano
- 1/4 teaspoon 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon 1/4 teaspoon coarse black pepper
- 10 oz. 10 oz. ground chorizo, remove from casing
- 3 tablespoons 3 tablespoons dry white wine
- 2 tablespoons 2 tablespoons chopped parsley
- 1 1 egg
- 1 cup 1 cup panko bread crumbs, reserve half for topping
- 1 1/4 cup 1 1/4 cup of finely grated Manchego cheese, reserving 1/4 cup for topping
- 3 tablespoons 3 tablespoons of butter, melted
- The perfect bite…
Details
Adapted from recipeforaparty.com
Preparation
Step 1
Categorised in: Appetizers, Uncategorized
This post was written by Joseph Sciascia
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