Chorizo Stuffed Mushrooms

• Gluten free

• Meat

  • 1 lb Pederson's natural farms no sugar chorizo

• Produce

  • 2 lb Button mushrooms with stems removed
  • 3 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 1/2 Red bell pepper
  • 2 cups Spinach or greens, fresh
  • 1/2 Yellow onion, medium

• Dairy

  • 1 tbsp Ghee

Found on therealfoodrds.com

Description

Ingredients

• 1 lb. Pederson’s Natural Farms No Sugar Chorizo
• 1 Tbsp. ghee (we recommend Pure Indian Foods ghee)
• ½ medium yellow onion, finely diced
• ½ red bell pepper, finely diced
• 3 cloves garlic, finely minced
• 2 lb. button mushrooms with stems removed (reserve ½ stems for filling)
• 2 cups fresh spinach or greens of choice, chopped
• ¼ cup fresh parsley, chopped + more for garnish

Directions

• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper and set aside.
• Finely chop ½ of reserved mushrooms stems (discarding any woody pieces).
• In a large skillet over medium heat, melt ghee. Add mushrooms and saute until they start to release moisture.
• Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften. Add garlic and cook an additional 30 seconds.
• Remove skillet from heat, add chopped greens and parsley and stir to combine. Allow filling to cool slightly before adding chorizo. Use your hands or a large spoon to mix the vegetable mixture into the chorizo.
• Using a spoon or your hands, scoop a bit of chorizo mixture into each mushroom, mounding each slightly.
• Bake in a 350℉ oven for 25-30 minutes or until filling is cooked through and mushrooms are tender.
• Arrange on serving tray and garnish with additional chopped parsley if desired.

Nutrition