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Chorizo, Spinach & Manchego Stuffed Mushrooms (Low Carb and Gluten Free)


  • Author: Mellissa Sevigny
Scale

Ingredients

  • 1215 button mushrooms
  • 6 ounces (about 3 links) Chorizo
  • half a small onion, chopped
  • 2 ounces cream cheese
  • 1/2 cup grated Manchego cheese
  • (you can substitute sharp cheddar)
  • 3 cups fresh baby spinach leaves

Instructions

  1. Remove Chorizo from the casing and saute in a medium frying pan for a few minutes. Add the chopped onions and cook for about 3 minutes until translucent.
  2. Meanwhile, clean off the mushrooms and remove the stems. Place the caps on a large plate and microwave for 2 minutes to soften. Nothing worse than biting into a stuffed mushroom that is still raw. For me anyway.
  3. Add the cream cheese, shredded cheese, and baby spinach leaves to the Chorizo mixture. Stir well and cook for a minute or two until the spinach has wilted and mixes in. Remove from the heat.
  4. Stuff the mushrooms with about a Tbsp each of the filling.
  5. Place on a cookie sheet and bake in a 375 degree (F) oven for about 10 minutes. Longer if you like your mushrooms really soft.
  6. Remove and cool for a few minutes before eating or pay the consequences (like I did) with a blistered mouth for the next few days (it was worth it).

  • Category: Appetizer
  • Cuisine: Stuffed mushrooms