Portobello Mushrooms stuffed with garlic, shallots and chorizo

By • April 10, 2011 • 4 Comments



Author Notes: I created a vegetarian version of this dish back in the days when I had two vegetarian teenagers at home. The meaty mushroom caps had a great flavor and texture which we all enjoyed. Seeing the mushroom challenge this week on Food52, I pulled out my memories of the old stuffed Portobello mushroom recipe, and updated it with ingredients I had on hand: some good Spanish Chorizo sausage and a wonderful aged Gouda cheese. Instead of the soft bread crumbs I used in the past, I used some crispy whole wheat panko. I loved the combination of meaty mushroom, crispy filling, smoky chorizo, pungent garlic, and sharp aged cheese. I plan to make this recipe again, but maybe next time using crispy bacon and smoked cheddar cheese, or perhaps, a good Spanish Manchego. JoanG

Serves 2-4

  • 4 good sized, Portobello mushrooms, stems removed
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon 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. 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.
  2. 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. Cook and stir until the chorizo softens and the mixture is turning golden. 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. .
  3. 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
  4. Place them in the dish so they are just touching each other. 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. .
  5. Bake about 5 minutes: until the cheese has melted and turned golden. Don’t let it cook too long or burn. Remove from the oven, place on a serving plate or on individual plates, and garnish with fresh parsley

Comments (4) Questions (0)

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over 3 years ago healthierkitchen

this sounds terrific, JoanG!

Dscn2828

over 3 years ago JoanG

Thnks healthierkitchen. It made a nice light entree for wo dinners this week!

100_0039

over 3 years ago VanessaS

Sounds delicious!

Dscn2828

over 3 years ago JoanG

THanks VanessaS!