CHAMPIñONES RELLENOS DE CHORIZO (CHORIZO-STUFFED MUSHROOMS)

Champiñones Rellenos de Chorizo (Chorizo-Stuffed Mushrooms) image

Provided by @MakeItYours

Number Of Ingredients 8

16 large cremini mushrooms, stems trimmed and finely chopped
½ cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
4 oz. raw Spanish-style chorizo sausage, casing removed
1 clove garlic, finely chopped
1 small yellow onion, finely chopped
⅓ cup grated pecorino romano cheese
¼ cup roughly chopped parsley

Steps:

Heat oven to 450°. Toss mushroom caps with ¼ cup olive oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until browned, about 15 minutes. Transfer to a serving platter; keep warm.
Heat remaining oil in a 12" skillet over medium-high heat. Add chorizo; cook, stirring to break up sausage into medium pieces, until browned, about 5 minutes. Add garlic and onion; cook until soft, 5-7 minutes. Add mushroom stems, salt, and pepper; cook until golden, 4-6 minutes more. Remove from heat; stir in cheese and half of parsley. Place 1-2 tbsp. filling in each mushroom cap. Garnish with remaining parsley; drizzle with olive oil.

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