Chorizo In Mushroom Caps
From elgourmand2 7 years ago
- 1 Hr. to make
- Serves Some
Chorizo, Mexican or Spanish, is a delightful sausage. I never stuff it, when I make it, as I always want it in bulk for recipes. I used Spanish Chorizo for this. Mexican will be less subtle but work as well. I haven’t tried it but I’m sure you could take Italian sausage or Kielbasa out of their casings, chop them up and sub one for the Chorizo and have a beautiful appetizer.
Ingredients
- For the Garlic Butter: shopping list
- • 6 Tbs. butter, softened, or 3 Tbs. butter and 3 Tbs. Olive oil. shopping list
- • 1 tsp. fresh garlic, minced very fine. More if you like. shopping list
- • 1 tsp. dried basil. shopping list
- • 1 Tbs. dry white wine or vermouth. shopping list
- • 1-2 Tbs. very finely chopped fresh parsley. shopping list
- • 2-3 shallots, finely chopped. shopping list
- • A pinch of finely chopped Rosemary; optional but nice. shopping list
- • Salt & FG pepper to taste. shopping list
- For the mushroom caps: shopping list
- • 1 full recipe of garlic butter, as above, or your own concoction. shopping list
- • 1½-2 cups bulk chorizo. shopping list
- • 24 Portobello mushroom caps, stems removed and chopped for filling. Any large size mushroom will work. I use oyster as that’s what I grow. shopping list
- • 2 Tbs. of olive oil-divided. shopping list
- • 1/3 cup of grated parmesan cheese. shopping list
- • 1/4 cup of dry vermouth or very dry sherry. shopping list
How to make it
- For the Garlic Butter:
- 1. Soften the butter.
- 2. Slice, mince, chop, etc.
- 3. Combine all the Garlic Butter ingredients and blend well. Set aside.
- For the mushroom caps:
- 1. In a heavy bottom oven proof skillet, heat one Tbs. of olive oil with one Tbs. of softened garlic butter mixture.
- 2. Take the stems you have chopped and sauté quickly until all water is released and they are cooked.
- 3. Fry the Chorizo in the butter/oil/mushroom stem mixture until just cooked. It will cook more in the broiler.
- 4. Remove from the pan and cool to room temp.
- 5. Add mushroom caps to the skillet and cook briefly on each side, you’ll finish them in the broiler.
- 6. In a small bowl, mix one to two tsp. of olive oil to some minced parsley and all of the parmesan cheese. This is your topping.
- 7. Turn off the heat, turn mushroom cap top side down in the skillet and fill each cap with about 1 Tbs. of the Chorizo mixture.
- 8. Top each cap with a generous dollop of softened garlic butter.
- 9. Top each stuffed mushroom cap with your parsley parmesan topping mixture.
- 10. Add the ¼ cup of sherry or vermouth to the bottom of the pan to steam the aroma around the mushrooms and help with the final cooking.
- 11. Preheat your broiler and broil until hot and bubbly and the cheese mixture browns.
- 12. Serve with lightly toasted baguettes and pan juices, 4 caps per person for an appetizer.
- You can get everything ready to step # 11 and broil these in two batches if necessary.
- Six of these each, with plenty of baguettes and a large tossed green salad make a delightful light supper.
People Who Like This Dish 4
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