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Chorizo stuffed mushroom caps recipe bread

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Chorizo stuffed mushroom caps recipe bread
Directions

Preheat the oven to 425 levels F. Take away the comes from 24 large cremini mushrooms (finely chop the stems for that filling).

Wipe the caps clean having a moist paper towel, then toss with two tablespoons essential olive oil and season with salt. Arrange on the baking sheet.

Prepare 4 ounces fresh chorizo (casing removed) inside a skillet with essential olive oil over medium heat, splitting up the meat, until no more pink, 4 minutes. Add some chopped mushroom stems and 1/4 cup each finely chopped celery and yellow bell pepper season with salt. Prepare until just tender, about a few minutes. Let awesome, then mix with 1 1/2 cups crumbled cornbread . 1/2 cup shredded cheddar. 1/4 cup each chopped parsley and scallions . and 1 tablespoon chopped pickled jalapeno . Divide one of the mushroom caps.

Bake before the mushrooms are tender and also the filling is golden, 15 to 17 minutes. Let awesome a few minutes, then remove in the baking sheet.

Photograph by Ryan Dausch

Recipe thanks to Food Network Magazine

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