Ingredients
- 10 ounces baby bella mushrooms, saving the stems
- 1/2 pound Mexican chorizo, casing removed, cooked and crumbled
- 1 tablespoon Worchestershire sauce
- 1 tablespoon red wine
- 1/2 cup Panko breadcrumbs
- 1 tablespoon parsley, chopped
- 1/3 cup Manchego cheese, shredded
- 1/3 cup olive oil
Recipe Description
Add a little Mexican zing to your next batch of stuffed mushroom with the spicy flavor of fresh chorizo sausage and nutty Manchego cheese. This melt in your mouth appetizer is perfect for your Cinco de Mayo party. For this recipe I wanted a bite-sized morsel with a little zing and a cheesy finish. I chose baby bella mushrooms for this recipe although portobellos would be just as delicious.
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