Chorizo Cheddar Stuffed Portabella Caps
6
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Spicy Southwestern inspired take on your typical stuffed mushroom. Can be an appetizer or even a main dish for a light supper.
- Ready In:
- 30mins
- Serves:
- Units:
6
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ingredients
- 12 ounces portabella mushroom caps (about 6 caps)
- 1 lb chorizo sausage, loose (I use $notetemplate1$ doubled)
- 3 ounces cheddar cheese, shredded
- 1 ounce green onion, chopped
- 1⁄4 cup red wine
directions
- Mix together the chorizo, green onions, and cheddar cheese.
- Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
- Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.
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RECIPE MADE WITH LOVE BY
@quotPink Eyedquot J
Contributor
@quotPink Eyedquot J
Contributor
"Spicy Southwestern inspired take on your typical stuffed mushroom. Can be an appetizer or even a main dish for a light supper."
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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!1Reply
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used vegetarian chorizo and soy sauce instead of red wine. still good. thanks1Reply
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used vegetarian chorizo and soy sauce instead of red wine. still good. thanksReply
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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.Reply
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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!! :)Reply
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