Chorizo Stuffed Mushroom Caps

• Meat

  • 1/2 lb Chorizo, spicy

• Produce

  • 36 Button mushrooms
  • 3 Garlic cloves
  • 1/2 cup Kale, packed
  • 1 cup Onion

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 cups Fontina cheese, grated
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 2 tbsp Port wine

Found on theendlessmeal.com

Description

Ingredients

• 36 button mushrooms, stems removed from caps
• 1 tablespoon olive oil, plus more for the pan
• 1 cup thinly sliced onion
• ½ lb. spicy chorizo, minced
• 3 garlic cloves, minced
• ½ cup finely minced kale, packed
• 2 tablespoons port wine (or sub red wine)
• Sea salt, to taste
• ½ cup grated parmesan cheese
• 1½ cups grated fontina cheese, divided (see notes)

Directions

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet, top side down.
• Heat the oil in a large frying pan over medium-hight heat. Add the onion and cook until soft, about 3-4 minutes. Add the chorizo and garlic and cook until the chorizo is cooked through, about 5 minutes. Add the kale and port and let the kale wilt. Season to taste with sea salt.
• Divide the chorizo mixture between the mushroom caps and top each with the parmesan and fontina cheeses. Bake in the oven for 20-25 minutes, or until the mushrooms are cooked and the cheese has melted.