Best Stuffed Mushrooms Hongos Rellenos De Chorizo Recipes

Champinones Rellenos (Stuffed Mushrooms) image

Provided by Alan in SW Florida

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 lbs fresh mushrooms
salt
4 cooked spicy sausage (try to use 4 chorizos)
olive oil

Steps:

Clean the mushrooms and remove the stems; salt the hollows lightly. Cut slices of chorizo, removing the skin, and push into the hollows. Brush the caps with oil, and place cap-side-down on a baking sheet.
Heat the broiler. Broil the mushrooms 5 minutes or until sizzling, and serve immediately.
Serves 8 as a tapa.

Nutrition Facts : Calories 214.3, Fat 18, SaturatedFat 6.4, Cholesterol 42.9, Sodium 417.3, Carbohydrate 3.2, Fiber 0.8, Sugar 1.4, Protein 10.7

Stuffed Mushrooms With Chorizo image

Provided by LifeIsGood

Categories Cheese

Time 55m

Yield 20 mushrooms, 4 serving(s)

Number Of Ingredients 8

1/4 lb spanish chorizo, casing removed and then chopped
1 lb large white mushroom, cleaned
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 slice white bread, cut into 1/4 inch squares
1 ounce parmesan cheese, grated (you can use manchengo if you can find it)
1/4 cup flat leaf parsley, chopped
kosher salt & freshly ground black pepper, to taste

Steps:

Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.

Nutrition Facts : Calories 205.3, Fat 14.6, SaturatedFat 4.2, Cholesterol 18.1, Sodium 315.2, Carbohydrate 10.2, Fiber 1.9, Sugar 3.8, Protein 10.4

Maduros-and-Chorizo Stuffed Mushrooms image

Provided by Food Network

Categories appetizer

Time 45m

Yield 18 mushrooms (serves 6)

Number Of Ingredients 8

48 ounces (6 cups) vegetable oil, for frying
2 ripe plantains, peeled and sliced into 1/4-inch-thick pieces
3/4 pound Mexican chorizo, casings removed
18 large button mushrooms, stems removed, caps wiped clean
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Cotija cheese

Steps:

Preheat the oven to 375 degrees F.
For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.