Serve these Spanish Chorizo and Manchego Stuffed Mushrooms as a delightful appetizer at your next gathering, and watch them disappear quickly! Enjoy!
- 24 large white button mushrooms, cleaned and stems removed
- 100g Spanish chorizo, finely chopped
- 1/2 cup grated Manchego cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper to taste
- Optional: Smoked paprika for garnish
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
Finely chop the mushroom stems and set them aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped chorizo and cook for about 3-4 minutes until it releases its oils and becomes slightly crispy.
Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 3-4 minutes until the mushroom stems are tender.
Stir in the breadcrumbs and cook for an additional minute until they absorb any excess moisture.
Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked chorizo mixture, grated Manchego cheese, and chopped parsley. Mix everything well and season with salt and pepper to taste.
Take each cleaned mushroom cap and stuff it generously with the chorizo and cheese mixture.
Place the stuffed mushrooms on the prepared baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms.
Bake the mushrooms in the preheated oven for about 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Optional: Sprinkle a pinch of smoked paprika over the stuffed mushrooms for added flavour and a touch of color and if you have some thyme leaves hanging around, add those too!