Growing Chefs! Ontario Champiñones al Ajillo con Chorizo

Champiñones al Ajillo con Chorizo

These garlicky stuffed mushrooms are hearty and tasty little morsels that make perfect tapas. Spanish chorizo is a bit sweeter than Mexican chorizo, so be sure to ask when you are sourcing as to what type it is. Manchego cheese makes a delicious topping to pull it all together.
Serves 12
1 pound Spanish chorizo2 pounds button mushrooms1 tablespoon olive oil1 medium yellow onion, finely diced1/2 red bell pepper, finely diced3 cloves of garlic, finely minced1/2 cup breadcrumbs1 cup flat leaf parsley, finely chopped1 cup manchego, grated Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesChef's knifeFood processorRaspLarge frying panCutting boardWooden spoonGraterParchment paperBaking sheetTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Roughly chop the chorizo, and then place it in the bowl of a food processor and chop it finely. Remove the chorizo from the food processor.

Remove the stems of mushrooms, and place half of them in the food processor, and pulse them so they are finely chopped. Discard the rest of the mushroom stems.

Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to dice the onion finely.

Cut the pepper in half, and remove the seeds, stem, and inner pith. Cut the pepper into thin strips, and then dice the pepper very finely.

Remove the skin from the garlic, and grate it finely with a rasp. Alternatively, chop it very finely with a chef’s knife.

Remove the leaves from the parsley and discard the stems. Chop the leaves very finely.

Grate the manchego cheese.

Measure the olive oil and the breadcrumbs.

Get Cooking!

Preheat oven to 350°F.

In a large frying pan, add the chorizo and start to cook over medium heat. Cook for about 4 minutes until the fat starts to render out.

Add the onions, and cook until softened, about 5 more minutes.

Add the mushrooms, and cook for another 4 – 5 minutes.

Add the bell peppers, and if needed add more olive oil to the pan. Cook for another 2 minutes.

Add the garlic, and cook for another 2 minutes until fragrant. Add the breadcrumbs, and cook until toasted. Season with salt to taste.

Place the button mushrooms onto a baking sheet lined with parchment paper, and fill evenly with the breadcrumb and chorizo mixture. Top each mushroom with a small pinch of Manchego cheese.

Bake for 3035 minutes until mushrooms are soft and cheese is bubbly. Let cool slightly and serve.