Stuffed Portobello Mushrooms with Chorizo
Stuffed Portobello Mushrooms with Chorizo are the perfect way to get mushrooms on your table. Stuffed with Mexican-style chorizo, greens and cheese, they’re a great entree for two or appetizer or side dish for four.
Servings: 2
Ingredients
- 1 pound portobello mushrooms stems removed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces bulk chorizo
- 1/4 cup diced onion
- 3/4 cup diced tomato
- 2 cups torn greens such as chard, kale, or spinach
- 1/4 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
- While the mushrooms are cooking, heat a skillet over medium. Add the chorizo and cook until browned. Add in the onions and tomatoes and cook until tomatoes are starting to break down. Stir in the greens and cook until wilted.
- Divide the chorizo mixture among the mushrooms, piling it on top. (You might have extra filling.) Top each mushroom with shredded cheese.
- Bake an additional 10 minutes.
