Chorizo Stuffed Mushrooms
Ingredients
The filling
-
1
large
sweet onion
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
teaspoon
brown sugar
-
8
ounces
fresh chorizo sausage
-
2
cloves
garlic
-
1
jalapeno
seeded and chopped
-
1-2
in
chipotle chilies in adobo
-
1
ounce
jar marinated artichokes
-
10
ounces
frozen spinach
-
¼
cup
fresh cilantro
-
8
ounces
cream cheese
The mushrooms
-
16
ounces
button mushrooms
-
4-8
ounces
fontina cheese
Instructions
- 1. Heat olive oil in a skillet and cook the sliced onion with salt and pepper until softened.
- 2. Stir in brown sugar and cook until onions are golden brown, then set aside.
- 3. In the same skillet, brown the chorizo, then add garlic, jalapeno, and chipotle chilies, cooking for an additional minute.
- 4. Mix in the artichokes and spinach, then remove from heat and stir in cilantro.
- 5. Combine cream cheese with the mixture, adding a third of the fontina and the reserved onions.
- 6. Preheat the oven to 375°F and prepare a baking sheet.
- 7. Remove stems from mushrooms and spoon the filling into each mushroom cap.
- 8. Bake for 20 to 25 minutes until hot and bubbly, then garnish with cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
485
Total fat
30g
Total carbohydrates
25g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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