Mexican Stuffed Mushrooms

• Gluten free

• Meat

  • 1/8 lb Chroizo sausage, bulk

• Produce

  • 1 Jalapeno pepper
  • 1 Shallot, medium sized
  • 12 Sized button mushrooms, good

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 tbsp Cornmeal
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Vaquero cheese

Found on highlandsranchfoodie.com

Description

Directions

• Clean the mushrooms with a damp paper towel, removing the stems.
• Dice the stems and set aside. In a fry pan, cook the chorizo until almost done. Add the shallot and diced jalapeno until tender, about 3 minutes. Make sure the chorizo is broken up into as small of pieces as you can get it. So it will nicely fit into the mushrooms. Add the chili powder, cumin and a few dashes of salt and pepper. Let cool a bit to make filling mushrooms easier. Taste and adjust seasonings to your liking.
• Place the mushroom caps on a sheet pan or 9 x 11 casserole dish, and drizzle with olive oil. With a small spoon, fill the caps with the chorizo mixture, patting the mixture with your fingers so it forms in the mushroom cap. Sprinkle each mushroom with cornmeal. And then top with cheese.
• Bake 350 degrees for 15 - 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.