(Soy) Chorizo-Stuffed Mushrooms

by sassandbite

I’ve been going through a phase recently where I’m into appetizer-type foods. As in, I just want a bunch of little hors d’oeuvres for all my food instead of meals.

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An assortment of cheese and crackers counts as dinner then, yeah?

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I’m also apparently in a phase where I like stuffed things.

In this recipe, we’ve managed to combine both. It’s an Argentine recipe, which often means Latin with Italian influences.  I found it in Saveur magazine in an article about Argentina, which happens to be in my top 3 places to go next. I made it after working late one night — it comes together really quickly — and it was so rad I made it again, but this time I added cilantro pesto.

And it made a great thing greater.

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The original recipe calls for Spanish chorizo sausage, which is somewhat different than Mexican. I didn’t have any, but I did have some soy Mexican-style chorizo, which, rest assured, sausage snobs, tastes exactly the same. Trader Joe’s used to have a really good one, but they’re on back-order in every store and even their HQ (I know, what); I found another one at the market, Cacique brand, I believe, and it was all good. Basically, use whatever kind of chorizo you want or have.

I also used parmesan instead of pecorino. Sorry I’m not sorry.

I got the cilantro pesto at the farmer’s market, but it’s by a company called Bolani and Sauce and you can order it here.

¡Buen provecho!

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(SOY) CHORIZO-STUFFED MUSHROOMS
adapted from Saveur

INGREDIENTS : 

16 large cremini mushrooms, stems removed and finely chopped (I also used some white mushrooms — sorry, mushroom snobs)

olive oil

sea salt and black pepper, to taste

4 oz. raw chorizo sausage, case removed

1 clove garlic, finely chopped

1/2 — 1 small yellow onion, finely chopped

grated pecorino or parmesan cheese

handful of roughly chopped parsley (I used Italian)

DIRECTIONS :

Preheat oven to 425. Rinse and dry mushrooms; remove stems and set aside. Toss mushroom caps with olive oil, salt and pepper and set face-up on a baking sheet. Bake until browned, about 15 minutes.

Meanwhile, heat a splash of olive oil in a skillet over medium-high heat. Add chorizo and cook until browned, about 5 minutes, stirring to break it up.

Add garlic and onion and cook until soft, about 5 more minutes.

Add mushrooms stems, salt and pepper; cook until golden, about 5 minutes. At this point there will be liquid pooling in the mushroom caps (which should be about ready to remove from the oven); I like to toss it in the filling mixture to add moisture and flavor.

Remove pan from heat and stir in cheese and parsley. If you’re using cilantro pesto, spread it on the mushroom caps before pressing 1-2 tablespoons of filling into them.

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