I can’t believe it…2018 is coming to a close. This year went by way too fast. And now it’s time to plan New Year’s Eve!
Will you be hosting this year or looking for an appetizer to contribute to a house party? I am all about house parties. I usually host Christmas and one of my cousins who lives a mile away from our home usually hosts New Year’s Eve. For the last couple of years, I have made stuffed mushrooms and they are inhaled as fast as they are set out on the counter.
These mushrooms are a Mexican take on the classic Italian appetizer. They are stuffed with spicy delicious Mexican chorizo, cotijo queso, garlic, breadcrumbs, and rich crema Mexicana.
I remember ordering stuffed mushrooms at an Italian restaurant drizzled with pesto sauce and it was love at first bite. Holy moly those things were yummy.
These Chorizo-Stuffed Mushrooms taste delicious on their own, but feel free to serve with Chimichuri Sauce.
Life is a gift. Wishing you all a beautiful 2019!
- 24 large white mushrooms, caps and stems separated
- 4 tablespoons olive oil, divided
- 3 tablespoons Marsala wine , or medium-dry sherry
- 9 ounces Mexican beef or pork chorizo, homemade or store bought
- 3/4 cup minced scallions, white and green parts (6 scallions)
- 2 teaspoons minced garlic, 2 cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup panko crumbs
- 5 ounces crema Mexicana
- 1/3 cup freshly grated cotija queso
- 2½ tablespoons minced fresh cilantro, optional
- Preheat the oven to 325 degrees F.
- Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with olive oil and the Marsala. Set aside.
- Cook the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
- Add the chopped mushroom stems and cook for 3 more minutes.
- Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the crema and stir until the mixture is creamy.
- Remove from heat, stir in the cotija queso. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
- Sprinkle with cilantro, if using.
Photography: Jenna Sparks