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Chorizo (Spanish sausage ) stuffed mushroom (keto ) * 1 1/2 pound stuffing mus…

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Chorizo (Spanish sausage ) stuffed mushroom (keto )

* 1 1/2 pound stuffing mushrooms (about 12 mushrooms)
* 1 pound chorizo
* 8 oz cream cheese, softened
* 1/4 cup chopped green onion
* 2 tbsp minced cilantro

* Preheat oven to 350 F.

* Cook the chorizo and cool.

* In a medium bowl, add softened cream cheese, onions and cilantro. Remove the cooled chorizo from the pan with a slotted spoon (leaving the grease behind) and add it to the ingredients in the bowl. 

* Wash mushroom caps under running water and pat dry with a tea towel. Remove stems by twisting. 

* Place the mushrooms caps on a rimmed baking sheet and stuff. Add enough water to the bottom of the pan to cover the surface and bake mushrooms for 20-30 minutes until browned.

* Place under broiler if you desire additional browning. Carefully remove to serving platter and serve hot.

* Cover any leftover stuffed mushrooms with cling film and refrigerate. Reheat in the microwave or cover with foil and reheat in a 350 F oven for 20-30 minutes. Enjoy within 5 days.

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