Chorizo Stuffed Mushrooms
WHAT YOU NEED
- 4 ounce Cacique® Beef Chorizo
- 3 tablespoons Cacique® Queso Fresco, diced into small pieces
- 24 cremini mushrooms
- 2 teaspoons corn starch
- 3 cloves of garlic, minced
- 1 shallot, minced
- 1 jalapeno, minced
- 1 tablespoons butter
- 6 tablespoons panko crumbs
- Salt and pepper, to taste
HOW TO MAKE IT
- Pre-heat oven to 400° F. Clean and core mushrooms. Set on a baking sheet lined with parchment paper, cored side down, and place in the oven for ten minutes.
- While the mushrooms cook, sauté the chorizo in a small non-stick pan on medium heat for 5 minutes. Add in 2 tsp. of cornstarch and continue to cook another 5 minutes, breaking up with a spatula. Once you finish cooking the chorizo, place it in a strainer for 5 minutes, pressing to remove all excess fat.
- In the same sauté pan you used to cook the chorizo, melt 1 Tbsp. of butter, and sauté the garlic, shallot, jalapeno, salt and pepper for about 5 minutes. Once they are done, combine in a small mixing bowl with panko, chorizo, and cheese. Mix well.
- Turn the mushrooms back over so that the hollow side is facing up. Stuff each mushroom with the chorizo mixture, about 1 Tbsp. in each. Place the mushrooms back into the oven for 15-20 minutes, until golden. Enjoy!
