Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms

 

I recently wrote about Healthy Super Bowl Food for a local magazine and shared my favorite strategy for keeping things in check on game day: Incorporate as many vegetables as possible! I thought it might be on your mind too, and since many of us will be getting together with friends and enjoying a fun afternoon, I wanted to pop in real quick and share a simple recipe to help your healthy eating cause. This bite-sized appetizer is not only super delicious, but Whole 30 compliant!

If you are feeling really creative, you could even customize the filling to include MORE vegetables if you wanted. I have to admit, I’m not really a mushrooom fan, but something about the salty, spicy bite of a chorizo stuffing just compliments the earthy flavor of a mushroom. It’s an awesome match-up, and hopefully the Super Bowl will be too!

 

Chorizo Stuffed Mushrooms
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 16 White Mushrooms, half the stems reserved and finely diced
  • 12 oz Pork Chorizo
  • 1 Tablespoons Ghee or Butter, divided
  • ½ Red Onion, finely minced
  • ½ teaspoon dried parsley, divided
  • ¼ teaspoon salt
  • 1 oz of pork rinds, crumbled (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Wipe mushrooms clean with a paper towel or a damp dish towel. Hold stems firmly and pull out. This will leave the hollow portion in the middle for stuffing.
  3. Reserve half the stems and chop them finely into small bits and set aside with the filling ingredients.
  4. In a large pan over medium high heat melt 1 Tablespoon of ghee
  5. Brown mushrooms in batches, careful not to overcrowd the pan, about 6 minutes each side
  6. When Mushrooms are browned, set aside in a greased 13x9 pan
  7. In a separate pan while you are browning your mushrooms, crumble 12 oz of pork chorizo into a pan over medium high heat and cook until most of the surface is brown and crispy (about 10-12 minutes)
  8. Remove crispy chorizo from pan and set aside, while leaving about aTablespoon of pan drippings behind
  9. In the chorizo drippings, sauté ½ red onion and mushroom stems over medium high heat until browned (about 5 minutes) then add salt and ¼ teaspoon of dried parsley
  10. Mix the chorizo back in to pan with other ingredients and then scoop filling into each mushroom
  11. Top with remaining ¼ teaspoon of parsley and (optional) crumbled pork rinds and bake at 350 for 20 minutes

 

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