It’s that time of year again, where Sundays in my house are filled with football, snacks, homegating, and lots of guests. I have to say, this has always been my favorite part about football season – not so much football, but the idea of everyone getting together on Sundays to eat, have fun, and spend time together. Naturally, since I’m not the biggest football fan, I spend most of my time trying to come up with fun new snacks to impress all my guests, and these mushrooms definitely did the trick.
I remember growing up, my parents would have all of their friends over to the house on Sundays to watch football, and it always felt like a big party to me. I never cared for the football watching aspect of it, but there was something so nice about the relaxing atmosphere in our house – people eating, drinking, chatting, and just having a good time. As I have gotten older, I so appreciate these moments I used to have. Life has been filled so much lately with work and endless responsibilities, I now look forward to football homegating, where I can spend time with my friends and do what I do best – cook!
Bite sized snacks are always a good way to go when it comes to homegating, since most people end up snacking all day long, they are never too filling. These mushrooms were so nice to make because the ingredients I stuffed them with were so flavorful, and they were really simple to make. The Cacique® beef chorizo I used is packed with flavor, a hint of spice, and after it is has been cooked and strained, had a really nice texture. The cheese was very mild, a perfect pairing to balance out the chorizo and jalapeno.
I started out by cooking the chorizo in a sauté pan. I added a little cornstarch to it to thicken, then strained the excess fat off, and set aside. In the same sauté pan, I heated up a little butter and sautéed garlic, shallot, jalapeno, salt, and pepper for about 5 minutes, then removed and added to the chorizo. Then, I added in some panko crumbs, cheese, a little more salt and pepper, and mixed well.
Next, I heated the oven to 400 degrees F, and placed in the cored mushrooms stem side down for about 10 minutes. Then, I stuffed the mushrooms with the chorizo mixture, and baked again for about 20 minutes, until they were golden and the cheese had melted.
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WHAT YOU NEED
- 4 ounce Cacique® Beef Chorizo
- 3 tablespoons Cacique® Queso Fresco, diced into small pieces
- 24 cremini mushrooms, cored and cleaned
- 2 teaspoons corn starch
- 3 cloves of garlic, minced
- 1 shallot, minced
- 1 jalapeno, minced
- 1 tablespoons butter
- 6 tablespoons panko crumbs
- salt and pepper, to taste
HOW TO MAKE IT
- Pre-heat oven to 400° F. Clean and core mushrooms. Set on a baking sheet lined with parchment paper, cored side down, and place in the oven for ten minutes.
- While the mushrooms cook, sauté the chorizo in a small non-stick pan on medium heat for 5 minutes. Add in 2 tsp. of cornstarch and continue to cook another 5 minutes, breaking up with a spatula. Once you finish cooking the chorizo, place it in a strainer for 5 minutes, pressing to remove all excess fat.
- In the same sauté pan you used to cook the chorizo, melt 1 Tbsp. of butter, and sauté the garlic, shallot, jalapeno, salt and pepper for about 5 minutes. Once they are done, combine in a small mixing bowl with panko, chorizo, and cheese. Mix well.
- Turn the mushrooms back over so that the hollow side is facing up. Stuff each mushroom with the chorizo mixture, about 1 Tbsp. in each. Place the mushrooms back into the oven for 15-20 minutes, until golden. Enjoy!