Stuffed Mushrooms (Hongos Rellenos de Chorizo)

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut the chorizo into 1-inch pieces and put them in a food processor.

3. 3

   Pulse until the chorizo is finely chopped.

4. 4

   Set aside.

5. 5

   Remove the stems from the mushrooms.

6. 6

   Mince half the stems (this can be done in the work bowl of the food processor).

7. 7

   Reserve the other half of the stems for another use or discard them.

8. 8

   Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet.

9. 9

   Set aside.

10. 10

    Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat.

11. 11

    Add the onion and minced mushroom stems.

12. 12

    Cook, stirring, just until soft, 2 to 3 minutes.

13. 13

    Add the bread crumbs and toss and stir until toasted golden brown.

14. 14

    Scrape the bread crumb mixture into a bowl and set aside.

15. 15

    Wipe the skillet clean with paper towels and add the minced chorizo.

16. 16

    Cook over high heat until fragrant and glossy, about 3 minutes.

17. 17

    Add to the bread crumb mixture.

18. 18

    Add the chicken stock and parsley and fluff with a fork.

19. 19

    Stir in the Manchego cheese.

20. 20

    Use a spoon to fill the mushroom caps, mounding the stuffing attractively.

21. 21

    Bake until stuffing is lightly browned, 20 to 25 minutes.

22. 22

    Serve hot or warm.

23. 23

    *Cook's Note: Spanish chorizo has a much firmer texture than Mexican chorizo.

24. 24

    Cutting it with a knife doesn't really cut it.

25. 25

    Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.

* Per serving · 4 servings · Values may vary.