Portobello Mushrooms Stuffed With Garlic, Shallots And Chorizo Recipe

Name: Portobello Mushrooms Stuffed With Garlic, Shallots And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 good sized, Portobello mushrooms, stems removed; 1 1/2 tablespoons extra virgin olive oil; 1 1/2 tablespoons balsamic vinegar; 2 tablespoons unsalted butter; 1 good-sized shallot, peeled and finely chopped; 2 large garlic cloves, peeled and finely chopped; 2 tablespoons finely chopped Spanish Chorizo (the hard, dry kind); 2 tablespoons Italian parsley, chopped andmore for garnish; 1/2 cup whole wheat panko bread crumbs; sea salt and freshly ground black petter, to taste; 4 ounces aged Gouda cheese, shredded

Servings: persons

4 good sized, Portobello mushrooms, stems removed
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
1 good-sized shallot, peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
2 tablespoons finely chopped Spanish Chorizo (the hard, dry kind)
2 tablespoons Italian parsley, chopped andmore for garnish
1/2 cup whole wheat panko bread crumbs
sea salt and freshly ground black petter, to taste
4 ounces aged Gouda cheese, shredded

1
["Mix the olive oil and vinegar and brush both sides of the mushroom caps.
2
Heat a grill or grill pan until hot, and then quickly grill the mushroom caps until they are starting to steam and soften, 5-10 minutes total. Remove mushrooms to a plate.", "Melt the butter in a small skillet, and when it foams, add the garlic and shallots. Cook and stir for a few minutes, then added the chopped Chorizo.
3
Cook and stir until the chorizo softens and the mixture is turning golden.
4
Mix in the breadcrumbs and stir, adding salt and pepper to taste. Cook for just a few minutes, then turn off the heat and stir in the chopped parsely.
5
.", "Preheat the oven to 450 (I used a mini convection oven set at 425). Lightly oil a small oval or round pan that will just fit the four stuffed mushroom caps", "Place them in the dish so they are just touching each other.
6
Diving the bread crumb mixture among the four mushroom caps, packing down gently. Sprinkle the cheese over the stuffing, and place in the hot oven.
7
.", "Bake about 5 minutes: until the cheese has melted and turned golden. Don't let it cook too long or burn.
8
Remove from the oven, place on a serving plate or on individual plates, and garnish with fresh parsley"]

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 good sized, Portobello mushrooms, stems removed, 1 1/2 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 2 tablespoons unsalted butter, and more.

Yes, Portobello Mushrooms Stuffed With Garlic, Shallots And Chorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushrooms Stuffed With Garlic, Shallots And Chorizo

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