Chorizo Stuffed Mushies with Crispy Parm Crumbles
Want a refresher on how to make this?
Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°
INGREDIENTS
Mushies
18-20 large mushroom caps (baby Bella or white)
1 # bulk mexican chorizo sausage
8 oz cream cheese, ideally room temp
¼ cup chopped parsley, plus more for garnish
¼ cup breadcrumbs
2 grated garlic cloves
Zest from 1/2 lemon
¼ cup parmesan cheese, grated
Cooked mushrooms stems (optional)
Salt and pepper to taste
Crispy Parm Crumbles:
½ cup panko bread crumbs
2 tablespoons olive oil
¼ cup grated parmesan cheese
INSTRUCTIONS
Prepare your mushies
If your shrooms look dirty, give them a quick rinse and pat dry with a paper towel, or brush them off with a wet paper towel. Pop out the stem (save them if you wanna add to your filling) then toss the caps in a bowl with enough olive oil, S&P to coat them. Line them up in a baking dish and set aside.
Make your filling
Put your chorizo into a medium pan then pop in on the stove over a medium high heat. Use a spoon to break it up well while it cooks. Stir it frequently just until it’s fully cooked, then remove from the heat and throw it into a bowl along with all the rendered chorizo fat.
If you wanna use the mushroom stems, save some of the chorizo oil in the pan and cook the roughly chopped stems for a few minutes, just to soften them, then add to the bowl with the chorizo
Once the chorizo is cooled a bit, add in the parsley, breadcrumbs, grated garlic and parmesan cheese. Mix well and season with S&P.
Make the crumbles
Mix the bread crumbs, olive oil and grated parm in a small bowl to combine well
Assemble and bake
Use a small ice cream scoop or spoon to fill up all the mushies with the chorizo filling. Top each mushie with a pinch of the crumble, then pop them in a 400° oven for 15-20 minutes before digging in.
Pro tip: These can be made up to a day ahead and stored covered in the fridge.