Now you’re thinking outside of the box.
Mushroom Prep:
Ingredients:
24 medium to large mushrooms
Directions:
Step 1: Preheat oven to 425 degrees. Remove the stems of the mushrooms
Step 2: Wipe the caps with a damp towel, then toss with salt and olive oil
Step 3: Arrange on a baking sheet and stuff as directed. Bake until mushrooms are tender and filling is golden brown (about 15 minutes)
Filling:
Ingredients:
Mushroom stems
4 ounces fresh chorizo
¼ cup each finely chopped celery
¼ cup yellow bell pepper
Salt
1½ cups crumbled cornbread
½ cup shredded cheddar
¼ cup each chopped parsley
¼ cup scallions
1 tablespoon chopped jalapeno pepper
Directions:
Step 1: Finely chop the mushroom stems.
Step 2: Cook chorizo in a skillet with olive oil over medium heat, breaking up the meat until done. Drain on paper towels to remove excess fat.
Step 3: Add the mushrooms stems, celery, and yellow bell pepper. Season with salt and cook until tender. Let cool.
Step 4: Mix with cornbread, shredded cheddar, parsley, scallions, and chopped jalapeno pepper.
Step 5: Divide among the mushroom caps and bake.
