Chorizo Portobello

Delicious Chorizo Stuffed Portobello

This weekend I made some Stuffed Portobello Mushroom with a slight kick. When I started to make them I did not intend for them to be made with Chorizo, it was a last minute change to my original plan, granted this was also my first time trying to make Stuffed Portobello and of course I didn’t have a recipe to follow, I figured how hard can it be (Well a little complicated when you don’t know what your doing, lol ūüėČ ). I had a leftover sausage link from the bow tie pasta, that I didn’t want to go to waste. I bought 3 portobello mushroom and tried to create Sausage Stuffed Portobello’s,¬†I soon found out that One sausage link was not enough to stuff the mushrooms, so I panic¬†¬†figured why not use Chorizo. It turned out¬†Very Delicious!!!!¬†I bragged to my mom about my new discovery.

 

Here is what you need:

  • Portobello Mushroom
  • Chorizo
  • A Sausage Link
  • Pepper Jack Cheese
  • Minced Garlic
  • Onion (Chopped)
  • Olive Oil

Preheat Oven to 350

  1. Line a cookie sheet with foil paper
  2. Carefully wash Mushroom and remove the stem (Chop the stem and save it for later)
  3. Pat mushroom dry with paper towel, then rub a little olive oil in the top of the mushroom
  4. Then I removed the Sausage casing (outer film) by slitting it and squeezing it out onto a pan , then I added the onions & garlic.

    Sausage and Onion

  5. Then I added the Chorizo.
  6. While that cooked I shredded the Pepper Jack Cheese.
  7. Once the meat finished cooking, I drained out the grease and let it cool on a plate that I lined with two paper towels.
  8. Once it was cooled, I mixed the meat and the Cheese together and stuffed it in the mushroom caps

I baked it at 350 for 20 minutes. Once done let it cool off and sprinkle some queso fresco on top. Enjoy!!!