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Champignons stuffed with chorizo and cornbreadtopcook.tomathouse.comPreparation:Preheat oven to 220°C. Trim the stems from 24 large button mushrooms. Finely chop the stems for the filling.Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet. In a skillet over medium heat, cook 1/2 cup (120 g) uncooked chorizo sausage in olive oil, breaking up the meat, until darkened, 4 minutes. Add the sliced mushroom stems and 1/4 cup each finely chopped celery and yellow bell pepper, season with salt. Cook until the vegetables are tender, about 5 minutes. Let cool, then stir in 1 1/2 cups crumbled cornbread, 1/2 cup grated Cheddar, 1/4 cup each chopped parsley and green onions, and 1 tablespoon chopped pickled jalapeño. Stuff the mushroom caps with the filling. Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter. Ingredients: |