-
1
Preheat oven to 400 degrees F.
-
2
Cut the chorizo into 1-inch pieces and put them in a food processor.
-
3
Pulse until the chorizo is finely chopped.
-
4
Set aside.
-
5
Remove the stems from the mushrooms.
-
6
Mince half the stems (this can be done in the work bowl of the food processor).
-
7
Reserve the other half of the stems for another use or discard them.
-
8
Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet.
-
9
Set aside.
-
10
Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat.
-
11
Add the onion and minced mushroom stems.
-
12
Cook, stirring, just until soft, 2 to 3 minutes.
-
13
Add the bread crumbs and toss and stir until toasted golden brown.
-
14
Scrape the bread crumb mixture into a bowl and set aside.
-
15
Wipe the skillet clean with paper towels and add the minced chorizo.
-
16
Cook over high heat until fragrant and glossy, about 3 minutes.
-
17
Add to the bread crumb mixture.
-
18
Add the chicken stock and parsley and fluff with a fork.
-
19
Stir in the Manchego cheese.
-
20
Use a spoon to fill the mushroom caps, mounding the stuffing attractively.
-
21
Bake until stuffing is lightly browned, 20 to 25 minutes.
-
22
Serve hot or warm.
-
23
*Cook's Note: Spanish chorizo has a much firmer texture than Mexican chorizo.
-
24
Cutting it with a knife doesn't really cut it.
-
25
Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.
