Stuffed mushrooms are wonderful and can be an appetizer to be shared or a can be a meal.  You can choose to use package shredded mozzarella cheese and fold it into the mixture, replace the chorizo sausage with hamburger and add taco seasoning. If you like this version, try my other versions – Seafood Stuffed Portabella Mushrooms or Italian Style Stuffed Mushrooms. This will make 1 stuffed mushroom. Adjust ingredient amounts to accommodate the number of people serving.
Ingredients
2 teaspoons of olive oil
¼ lb. of chorizo sausage casings removed
¼ cup of a yellow onion diced
2 teaspoons of a jalapeño pepper minced
2 slices of queso fresco (get a melting cheese, such as, Asadero or use ¼ cup of grated mozzarella cheese)
1 portabella mushrooms cap (about 6 inches in diameter) – cleaned and stem and gills removed and cut out part of the hard part of the very center of the cap
Tomatillo Salsa
Technique
Prepare mushrooms and set aside. If needed see my technique How to Remove Portabella Mushroom Gills. Add first four ingredients to a medium skillet and sauté over medium high heat until chorizo is cooked. Try to break chorizo into small pieces. Place the mixture in the mushroom and top filled mushroom with the queso fresca. Place on a cookie sheet coated with non-stick cooking spray and bake in a preheated oven at 375 degrees for about 20 -30 minutes. Pour a ¼ of a cup of salsa on a plate and top with the cooked mushroom.
Suggested Beverage
Try one of my margaritas – Classic Margarita, Prickly Pear Margarita or Island Margarita. Or try a beer, such as, Corona with a wedge of lime, Dos Equis or Modelo especial.
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