Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A lost gem from !

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Original link is no longer available

A marvel of mushrooms subtly stuffed and full of flavour from the kitchens of razorwulff

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This was the product of looking in the fridge and seeing what needed to be used up. I was quite happy about how this came out!

1 pkg Baby Bella Mushrooms (wiped clean with a paper towel)
1 Large Chorizo; diced
Small Onion; diced
2 cloves garlic; minced
1/4 cup panko breadcrumbs
Few Tbsp Sherry
Few Tbsp extra virgin olive oil
2 Tbsp grated Parmesan
Salt
Black Pepper

Preheat oven to 350.

Prep the 'Shrooms:

Remove stems and set aside. Toss the caps in a bowl with approx. 3-4 Tbsp of Sherry and 3-4 Tbsp olive oil. Let sit while you make the filling.

Filling:

Finely chop up the mushroom stems. Heat 2 Tbsp olive oil in a small pan over high heat. Once the oil is shimmering, lower to med-high and add the chorizo, onion, garlic, and stems. Saute until the chorizo is slightly rendered and the onions are translucent. Season with salt and pepper. Remove from heat and let cool.

Once cooled, stir in the breadcrumbs and cheese.

Fill each mushroom generously.

Place on a lightly sprayed baking sheet and bake in over for 12-15 min.


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