- Prep time
- 20 minutes PT20M
- Cook time
- 15–20 minutes PT20M
- 24 pieces
Turkey chorizo provides a flavorful filling for these stuffed cremini mushrooms. A decadent topping of gooey, golden-brown melted pepper jack all but guarantees they'll please a crowd.
- ⅔ cup russet potato, fine diced
- 8 ounces Diestel turkey chorizo
- 2 tablespoons vegetable oil, divided
- 2 shallots, fine diced
- 1 clove garlic, minced
- 1 tablespoon thyme, chopped
- 5 slices pepper jack cheese (1 ounce each), divided
- Salt and pepper, to taste
- 24 medium cremini mushrooms, stems removed
- 1 bunch chives, chopped
Place potatoes in a small sauce pot, cover with cold water and place over high heat. Bring to a simmer and then turn off heat. Let sit for 1–2 minutes until tender, and then drain well and place in a work bowl. Set aside.
Cook chorizo with 1 tablespoon of vegetable oil in a sauté pan, breaking up any large pieces. When cooked through, transfer to the work bowl with the potatoes.
Add the remaining vegetable oil to the sauté pan, and then add the shallots and garlic. Sauté for 5–7 minutes or until tender and just caramelized. Add shallots and garlic to the chorizo-potato mixture, along with the thyme, and mix thoroughly.
Fine dice 3 slices of the pepper jack cheese and fold into the chorizo mix. Season mixture with salt and pepper, to taste.
Heat oven to broil. Place mushrooms, cavity side up, on a lined baking sheet. Place about 1 tablespoon of chorizo mix in the cavity of each mushroom. Slice remaining cheese into 1-inch squares and place one square on top of each of the stuffed mushrooms.
Broil mushrooms on the bottom rack with the door closed for 4–6 minutes, or until the cheese is melted and golden brown. Garnish with chopped chives and serve.