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Delight Gluten-Free

The authority on gluten-free living.

Mushroom Chorizo Poppers

Mushroom Chorizo Poppers

Packed with bold flavors and perfect for an appetizer or game-day snack!

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free

Yields: 8-10 servings

Total Time: 45 mins

Prep Time: 10 mins


Ingredients
  • 20 white mushroom caps, cleaned and stems removed
  • Olive oil
  • ½ cup Spanish chorizo sausage, casing removed and finely chopped
  • ½ cup sweet yellow onions, finely chopped
  • 3 garlic cloves, minced
  • ½ cup gluten-free breadcrumbs
  • 2 tablespoons parsley, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1/3 cup chicken stock
  • ½ cup shredded Manchego cheese

 


Directions
    1. Preheat the oven to 400 degrees F.  Set aside a non-stick baking sheet.
    2. Brush the cleaned mushroom caps lightly with olive oil.  Place the mushrooms on the baking sheet “stem-side” facing up.
    3. Heat a small, nonstick pan to medium-high and cook the chopped chorizo until shiny and fragrant; about 3-5 minutes. Remove chorizo from pan and place in a medium sized bowl, set aside.
    4. Add 1 tablespoon of olive oil to the same non-stick pan.  Heat to medium, and cook chopped onions until soft and translucent.  Add garlic and cook for 2 minutes, do not brown.  Remove from heat, and add to bowl with chorizo.
    5. Add the gluten-free breadcrumbs, parsley, salt, pepper, and chicken stock to the chorizo mixture. Stir with a fork to combine.  Add the cheese and lightly toss.
    6. Use a teaspoon to fill the mushrooms in the shape of a rounded mound.  Use your hands to pack lightly. Cook the mushrooms for 20 to 25 minutes, or until breadcrumbs are browned. Remove from oven and cool for 5 to 10 minutes before serving warm.  Can also be served at room temperature.

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