Theses Chorizo and Walnut Stuffed Mushrooms use walnuts and cheese instead of breadcrumbs, making them extra special, super indulgent party food.
Prep Time:25 minutes
Cook Time:40 minutes
Total Time:65 minutes
15 large crimini or baby portabella mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cloves garlic
¼ cup Italian parsley leaves, (plus more for garnish)
2 scallions, (trimmed and chopped)
½ cup walnuts
9 ounces pork chorizo
¼ cup grated Cotija cheese, (plus more for garnish)
Heat oven to 325°F.
Wipe mushrooms clean and remove stems. Toss mushroom caps with olive oil, salt, and pepper and place in a single row on a baking sheet.
Combine mushroom stems, garlic, parsely, scallions, walnuts, in a food processor. Pulse until finely minced, but not a paste.
Heat a large frying pan over medium heat. Remove chorizo from it’s casing and cook, breaking up with the back of a wooden spoon until starting to brown. Add mushroom stem mixture and cook another 1-2 minutes. Remove from heat and stir in Cotija cheese.
Divide filling evenly between mushroom caps and bake until mushrooms are tender and filling is browned about 40 minutes.
Transfer to a serving tray, sprinkle with parsley and more Cotija and serve.