By "Pink Eyed" Jim Cortina on March 29, 2004
"Spicy Southwestern inspired take on your typical stuffed mushroom. Can be an appetizer or even a main dish for a light supper."
Serving Size: 1 (161 g)
Servings Per Recipe: 6
"Really good! Like another reviewer, I used vegetarian chorizo and omitted the red wine (just baked them with some non-stick cooking spray). I will be making these again!"
"used vegetarian chorizo and soy sauce instead of red wine. still good. thanks"
"Very good. My gf and I love chorizo, so I was expanding ways to prepare it. The red wine was a great way to cook it, made the kitchen smell great and gave it more flavor/juice than just using a non-stick spray."
"my husband enjoyed this dish very much. didn't use the red wine for baking, just used a little nonstick spray in the bottom of the pan. I also added some canned green chiles to the mix. next time i will add a bit more cheese. made this with cheese quesadillas and salsa. will definitely make this dish again!! :)"
"I loved this! Even tasted great the next day as the mushrooms "held" up perfectly. Thanks."
"Outstanding!!!!! This was the perfect side dish for my Southwestern inspired meal. Preparation was very easy and everyone loved it. The only regret I have is that I didn't have any leftovers for lunch the next day. Thanks for sharing such a great recipe. Diane"