Chorizo Stuffed Mushrooms Appetizer
These delectable chorizo stuffed mushrooms will have you drooling before you even take your first bite! You may want to have a fork handy to retrieve all the bits that get away.
Servings: 8 servings (2 each)
- 16 medium mushrooms (I used cremini)
- ½ pound chorizo sausage
- 8 ounces cream cheese
- ½ cup bell pepper (red), finely chopped
- 1 cup onion finely chopped
- parmesan cheese grated (to top)
- parsley (to top - optional)
Preheat oven to 350.
Rinse and gently scrub mushrooms. Gently remove stems, finely chop, and set aside.
Heat skillet to medium. Add sausage, mushroom stems, onion, and pepper, chopping sausage into small pieces with spoon or spatula.
Saute 5-10 minutes or until onion is translucent and sausage is lightly browned.
Lower heat and add cream cheese in small spoonfuls, stirring in as cheese melts.
When cheese is fully melted and blended in, remove from heat.
Fill each mushroom cap with sausage mixture and place on oven-safe pan (cookie sheet, casserole dish, or iron skillet).
Top with parmesan cheese and parsley flakes and bake for 10-15 minutes or until browned, cheese is melty, and juice is flowing underneath mushrooms.
Calories: 245kcal | Carbohydrates: 5g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 444mg | Potassium: 315mg | Fiber: 1g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg