Need a quick appetizer recipe to bring to your next holiday gathering? Our Chorizo-Stuffed Mushrooms make a pretty presentation and a yummy addition to any party menu.
As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sauting in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your assembled stuffed mushrooms in our Emile 38 Quart Deep Dish Lasagna Pan or the Emeril Blue Cast Iron Deep Dish Baker.
To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly saute the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Directions
Remove the stems from the mushrooms and chop them finely. Reserve about 1 to 1? cups of chopped stems.
Heat 6 tablespoons of the olive oil in a 12-inch large saut pan, over medium-high heat and brown the mushroom caps, about 4 minutes per side, turning halfway through. Set aside.
Melt the butter in a small saut pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and the chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with a teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 F. Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon (about ounce) of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with teaspoon of grated cheese, if using. Serve hot or warm.
December 27th, 2009 | Category: Recipes Affialiated with the CooksPlus Culinary Store
As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sauting in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your assembled stuffed mushrooms in our Emile 38 Quart Deep Dish Lasagna Pan or the Emeril Blue Cast Iron Deep Dish Baker.
To make a savory filling for stuffed mushrooms, sausage or ham is added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly saute the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.
Directions
Remove the stems from the mushrooms and chop them finely. Reserve about 1 to 1? cups of chopped stems.
Heat 6 tablespoons of the olive oil in a 12-inch large saut pan, over medium-high heat and brown the mushroom caps, about 4 minutes per side, turning halfway through. Set aside.
Melt the butter in a small saut pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and the chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with a teaspoon of pepper. Remember that the ham will give off more salt as it heats.
Preheat the oven to 400 F. Oil or butter a 13-inch by 9-inch by 2-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon (about ounce) of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with teaspoon of grated cheese, if using. Serve hot or warm.
December 27th, 2009 | Category: Recipes Affialiated with the CooksPlus Culinary Store
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