Chorizo Stuffed Mushrooms
Ingredients
The filling
-
1
lb
Pederson’s Natural Farms No Sugar Chorizo
-
1
Tbsp
ghee
-
½
medium
yellow onion, finely diced
-
½
medium
red bell pepper, finely diced
-
3
cloves
garlic, finely minced
-
2
lb
button mushrooms with stems removed
-
2
cups
fresh spinach or greens of choice, chopped
-
¼
cup
fresh parsley, chopped
For garnish
-
to taste
additional chopped parsley
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Finely chop half of the reserved mushroom stems, discarding any woody pieces.
- In a skillet, melt ghee over medium heat and sauté the chopped mushrooms until they release moisture.
- Add diced onion and bell pepper, cooking until the onion softens, then add garlic and cook for an additional 30 seconds.
- Remove from heat, stir in chopped greens and parsley, and allow to cool slightly before adding chorizo.
- Mix the vegetable mixture with the chorizo using your hands or a spoon.
- Scoop the chorizo mixture into each mushroom, mounding slightly.
- Bake for 25-30 minutes until the filling is cooked through and the mushrooms are tender.
- Serve on a tray and garnish with additional parsley if desired.
Nutrition Facts (estimated)
Servings
12
Calories
125
Total fat
8g
Total carbohydrates
3g
Total protein
8g
Sodium
187mg
Cholesterol
mg
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