Chorizo Stuffed Mushrooms

Chorizo stuffed mushrooms. A very tasty and authentic Spanish tapas dish that is quick and easy to make and got they eaten just as quickly, especially when paired with the perfect wines.

📝 Ingredients

• 2 tablespoons olive oil
• 1/2 pound (226 grams) mushrooms
• 2 ounces (56 grams) Spanish chorizo, roughly chopped
• 2 teaspoons fresh rosemary (finely chopped)
• 1/4 cup (59 ml) red wine
• 1 tablespoon manchego cheese (finely grated)
• 1 tablespoons panko breadcrumbs

👨‍🍳 Instructions

1. 1Preheat oven to 400° F/200°C.
2. 2Wipe the mushrooms with a damp towel and remove the stems. Set aside.
3. 3Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
4. 4To a sauté pan add the oil over medium heat. Add the chorizo and cook for 2 to 3 minutes. Add the rosemary and stir. Add the wine and mix well. Cook until the wine evaporates completely.
5. 5To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
6. 6Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
7. 7Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
8. 8Serve warm.