Smoked Chorizo Stuffed Portabella Mushrooms
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 2
- 1/2 teaspoon dried basil
- 2 teaspoons chili powder
- 3 cloves garlic
- 2 large portabella mushrooms
- 1/3 pound chorizo mexican
- 4 tablespoons olive oil
- 1/4 cup finely chopped onions
- 4 ounces baby spinach chopped
- 3 tablespoons reduced fat cream cheese
- 1 teaspoon smoked paprika
- 2 tablespoons parmesan cheese grated
- 2 tablespoons panko bread crumbs
- Carbohydrate 19.5637276163998 g
- Cholesterol 78.5786 mg
- Fat 40.2085903790619 g
- Fiber 4.12128695574729 g
- Protein 25.8845025297436 g
- Saturated Fat 14.0879961898787 g
- Serving Size 1 1 Serving (276g)
- Sodium 1161.70037530787 mg
- Sugar 15.4424406606525 g
- Trans Fat 2.35032170220563 g
- Calories 535 calories
I'm a busy working woman, and I don't always have time to cook elaborate meals. But I still want to eat healthy and delicious food, so I've found a few recipes that are easy to make and that my family loves. One of my favorites is this recipe for smoked chorizo stuffed portabella mushrooms. It's a great meal for a weeknight dinner, and it's also perfect for entertaining guests.
The best part about this recipe is that it's so versatile. You can use any type of sausage you like, and you can adjust the spices to your taste. I like to use a spicy chorizo, but you could also use a milder sausage if you prefer. You can also add other vegetables to the stuffing, such as bell peppers, onions, or zucchini. I like to keep it simple, but feel free to get creative with your ingredients.
Step-by-step
- Preheat smoker.
- Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. Do not wash or rinse mushrooms. Set aside.
- In a medium skillet, heat oil and saute garlic and onio until fragrant. Add chorizo and continue cooking until chorizo is browned. Add spinach and cook until shrunk down. Remove from heat.
- In a small bowl, mix cream cheese, dried basil, chilli powder and smoked paprika. Mix well.
- Add chorizo mix to cream cheese and blend until thoroughly mixed.
- Mound mixture into mushroom cap. Top with grated parmesan cheese and panko, pressing lightly into mounded mixture.
- Smoke at 225 for 1 1/4 to 1 1/2 hours.
