Stuffed Mushrooms with Chorizo

by V & V Supremo Foods, Inc.

45 Min

Servings

ingredients

Stuffed Mushrooms with chorizo and two cheeses—they make super-tasty appetizers.

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Ingredients

24 small

white mushrooms

24 small white mushrooms
½ (14 oz.)

Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®

½ (14 oz.) Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®
¼ cup

well packed, green onions diced

¼ cup well packed, green onions diced
½ cup

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

½ cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
2 Tbsp.

plain breadcrumbs

2 Tbsp. plain breadcrumbs
2 Tbsp.

vegetable oil

2 Tbsp. vegetable oil
¼ cup

fresh parsley chopped

¼ cup fresh parsley chopped
¼ cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

¼ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
¼ cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

¼ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1

Preheat oven to 375 degrees.
2

Clean mushrooms with a damp paper towel. Remove stems from mushrooms-reserve for stock, or discard. Hollow out caps with a small spoon, careful not to break the cap. Chop scooped out flesh and set aside for stuffing.
3

Place a medium pan over medium heat with Supremo® Brand Chorizo and cook for 5 minutes, breaking it apart with a spoon. Stir occasionally. Add onion and mushroom flesh cook for 3 more minutes, stirring.
4

Remove pan from heat. Add breadcrumbs and Shredded Chihuahua® Brand Quesadilla Cheese to mixture and mix well.
5

Brush each mushroom cap with oil using a kitchen brush. Arrange them open side up on a non-stick sheet pan.
6

Fill each mushroom cap with a generous amount of chorizo mixture lightly pushing down on filling. Sprinkle Grated Sierra® Brand Cotija Cheese. Place in the oven and bake for 8 minutes.
7

Before serving add a drop of Crema Supremo® and chopped parsley.
8

Stuffed mushrooms. Simple yet so inviting, for any cocktail party. Delicious!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Clean mushrooms with a damp paper towel. Remove stems from mushrooms-reserve for stock, or discard. Hollow out caps with a small spoon, careful not to break the cap. Chop scooped out flesh and set aside for stuffing.
3. Place a medium pan over medium heat with Supremo® Brand Chorizo and cook for 5 minutes, breaking it apart with a spoon. Stir occasionally. Add onion and mushroom flesh cook for 3 more minutes, stirring.
4. Remove pan from heat. Add breadcrumbs and Shredded Chihuahua® Brand Quesadilla Cheese to mixture and mix well.
5. Brush each mushroom cap with oil using a kitchen brush. Arrange them open side up on a non-stick sheet pan.
6. Fill each mushroom cap with a generous amount of chorizo mixture lightly pushing down on filling. Sprinkle Grated Sierra® Brand Cotija Cheese. Place in the oven and bake for 8 minutes.
7. Before serving add a drop of Crema Supremo® and chopped parsley.
8. Stuffed mushrooms. Simple yet so inviting, for any cocktail party. Delicious!

Stuffed Mushrooms with Chorizo

Notes: