Mushroom stuffed with chorizo and roasted pine nuts
Small bites served hot and stuffed with chorizo, roasted pine nuts, garlic, parsley and Monterey Jack cheese.
L'idée déco Monterey Jack is a soft-rind cheese made from pasteurized cow's milk originally from California. You can substitute cheddar in this recipe.
IngredientsRecipe for 12 tapas
For the stuffed mushrooms
Monterey jack cheese
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 450.00 °F
- General preparationRemove stems from mushrooms and chop finely. Finely chop the chorizo. Finely chop the shallot and parsley. Grate the Monterey Jack.
- Mushrooms preparationIn a hot pan, drizzle some olive oil and fry the mushrooms on both sides to obtain a slight caramelization. Remove mushrooms from pan and place them on a plate covered with paper towels, cavity facing downward to drain them.
- Stuffing preparationIn same skillet saute the shallot, mushroom feet and chorizo. Cook for 4-5 minutes. Add chopped garlic, chopped parsley and pine nuts. Season with salt and pepper to taste.
- To serveFill out the buttons with chorizo mixture. Sprinkle with cheese. Cook the mushrooms in the oven for 5-6 minutes to melt the cheese. Serve hot.
Monterey Jack is a soft-rind cheese made from pasteurized cow's milk originally from California. You can substitute cheddar in this recipe.