Spicy Chorizo Stuffed Mushrooms

35 Min.
30 Min.
24
Ingredients
24
large button mushrooms (about 1½-pounds) rinsed, stemmed and patted dry, reserve stems for filling
24 large button mushrooms (about 1½-pounds) rinsed, stemmed and patted dry, reserve stems for filling
juice of 1 lemon (about 3 tablespoons)
juice of 1 lemon (about 3 tablespoons)
¼
cup hot water
¼ cup hot water
teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1½ teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1
(10-ounce) package pork chorizo
1 (10-ounce) package pork chorizo
2
cloves garlic, minced
2 cloves garlic, minced
1
teaspoon ground cumin
1 teaspoon ground cumin
2
tablespoons unseasoned breadcrumbs
2 tablespoons unseasoned breadcrumbs
¼
cup grated Manchego cheese
¼ cup grated Manchego cheese
2
small green onions, thinly sliced
2 small green onions, thinly sliced
2
tablespoons finely chopped cilantro
2 tablespoons finely chopped cilantro
1
small package pre-made guacamole
1 small package pre-made guacamole
12
grape tomatoes, rinsed and halved
12 grape tomatoes, rinsed and halved
Directions
  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside.
  2. In a medium bowl, toss mushroom caps with lemon juice. Place mushrooms, cap side down, on prepared baking sheet; set aside.
  3. Place clean stems in the bowl of a mini food processor and pulse until finely chopped; set aside.
  4. In a small bowl, add water and Chicken Base, whisk until base is dissolved.
  5. In a large non-stick skillet over medium-high heat, add chorizo; cook and stir, until done, about 3-5 minutes. Remove from heat and drain on paper towel. Place chorizo back into skillet and heat over medium-low.
  6. To the skillet, add garlic; cook and stir for 1 minute. Add cumin, base-water mixture and chopped mushroom stems, stir to combine; simmer until done, about 5 minutes, stirring occasionally.
  7. Remove skillet from heat. Add breadcrumbs, cheese, green onions and cilantro; stir to combine.
  8. Evenly fill mushroom caps with stuffing mixture. Place mushrooms in oven and bake until done, about 8-10 minutes.
  9. Top each mushroom with 1 teaspoon of guacamole and 1 tomato half.

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