Spice up your appetizer game with these chorizo stuffed mushrooms that combine the rich, smoky flavors of chorizo with the earthiness of mushrooms, and top it off with delicious, melty cheese! They're a crowd-pleaser and super easy to make ahead.
Ingredients
36button mushrooms, stems removed from caps
1tablespoonolive oil, plus more for the pan
1cupthinly sliced onion
½lbspicy chorizo sausage, minced
3clovesgarlic, minced
½cupfinely minced kale, packed
2tablespoonsport wine, or sub red wine
Sea salt, to taste
½cupgrated parmesan cheese
1 ½cupsgrated fontina cheese
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet, top side down.
36 button mushrooms
Heat the oil in a large frying pan over medium-hight heat. Add the onion and cook until soft, about 3-4 minutes. Add the chorizo and garlic and cook until the chorizo is cooked through, about 5 minutes. Add the kale and port and let the kale wilt. Season to taste with sea salt.
1 tablespoon olive oil, 1 cup thinly sliced onion, ½ lb spicy chorizo sausage, 3 cloves garlic, ½ cup finely minced kale, 2 tablespoons port wine, Sea salt
Divide the chorizo mixture between the mushroom caps and top each with the parmesan and fontina cheeses. Bake in the oven for 20-25 minutes, or until the mushrooms are cooked and the cheese has melted.
½ cup grated parmesan cheese, 1 ½ cups grated fontina cheese
Notes
Feel free to switch up the cheeses. White cheddar is also delicious.