Mushroom Caps Stuffed With Chorizo Sausage

Wednesday, August 25, 2010

16 large fresh white mushrooms (about 2 pounds)

1/3 cup olive oil

5 ounces chorizo sausage (fully cooked), diced (about 1 cup)

1/4 cup chopped fresh parsley

2 large garlic cloves, finely chopped (about 2 teaspoons)

1) Preheat grill and vegetable grate or broiler and broiler

pan, depending on which you’re using.

2) Remove mushroom stems. it’s a good idea to keep them for

soups, stir-fry and whatever odds and ends use you can find.

no need to be wasteful! In a large bowl, combine mushroom caps

and olive oil and toss to coat.

3) In a small bowl, combine sausage, parsley and garlic. Fill

mushroom cavities with sausage mixture. Place on vegetable

grate or broiler pan.

4) Grill or broil until mushrooms are tender and browned, 10 to 15 minutes.


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