Need a quick appetizer recipe to bring to your next holiday gathering? Our Chorizo-Stuffed Mushrooms make a pretty presentation and a yummy addition to any party menu.
As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sautéing in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your assembled stuffed mushrooms in our Emile 38 Quart Deep Dish Lasagna Pan or the Emeril Blue Cast Iron Deep Dish Baker.
To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly saute the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Directions
Remove the stems from the mushrooms and chop them finely. Reserve about 1 to 1? cups of chopped stems.
Heat 6 tablespoons of the olive oil in a 12-inch large sauté pan, over medium-high heat and brown the mushroom caps, about 4 minutes per side, turning halfway through. Set aside.
Melt the butter in a small sauté pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and the chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with a teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 º F. Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon (about ¾ ounce) of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with ¼ teaspoon of grated cheese, if using. Serve hot or warm.
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