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Description
These chorizo-stuffed mushrooms make a great appetizer for holiday entertaining. They can be assembled ahead of time, refrigerated then baked just before serving.
Ingredients
US|METRIC
12 SERVINGS
- 1 1/2 lb. white mushrooms (large, about 24)
- 4 oz. mexican chorizo (fresh)
- 1 small onion (finely chopped)
- 1/2 cup queso fresco (crumbled)
- 1/2 tsp. thyme (McCormick Gourmet™ Organic)
- 1/4 tsp. black pepper (McCormick Gourmet™ Organic, Coarse Ground)
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Directions
- Preheat oven to 400°F. Remove stems from mushrooms. Trim and finely chop stems. Place mushrooms caps on foil-lined baking pan. Set aside.
- Place chorizo in large skillet on medium heat. Cook and stir until crumbled and lightly browned. Add onion; cook and stir 2 minutes or until tender. Add chopped mushroom stems, thyme and pepper; cook and stir 1 minute. Remove from heat. Stir in queso fresco. Fill each mushroom cap with about 1 tablespoon chorizo mixture.
- Bake 20 minutes or until mushroom caps are tender.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories70Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol10mg3% |
Sodium140mg6% |
Potassium230mg7% |
Protein4g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g2% |
Sugars1g |
Vitamin A2% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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