Chorizo is an absolute cheat code for delicious stuffed mushrooms. The spicy ground sausage is light years ahead of basic ground beef.
24 large mushrooms
1/2 pound bulk chorizo sausage
1 cup shredded Monterey jack cheese
1/4 cup taco sauce
1/4 cup chopped green onions
Preheat the oven to 375 degrees F.
Clean the mushrooms and remove the stems.
Cook the chorizo in a skillet over medium-high heat. Cook, stirring frequently, until cooked through and the meat is finely crumbled. Drain off any excess grease.
Remove the pan from the heat. Stir the cheese into the chorizo mixture.
Place the mushrooms in a single layer in a baking dish. Fill each cap with about a teaspoon of the chorizo filling. Drizzle the taco sauce over each mushroom.
Place the baking dish in the oven and bake at 375 degrees F for 20 minutes or until the mushrooms are soft and the filling is heated through.
Remove the mushrooms from the oven. Transfer them to a serving dish. Garnish with the chopped green onions.
Serve immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
January 27, 2012
We loved them. I put double the called for amount of filling into each cap & baked them at 375 degrees for the suggested time & they turned out great.