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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