Easy Chorizo Stuffed Portobello Mushrooms
Easy Chorizo Stuffed Portobello Mushrooms are hearty and savoury. They combine the smokiness of chorizo with the earthiness of mushrooms, making them a delightful appetizer or a main dish for lunch or dinner.
Servings: 4 servings
Ingredients
- 4 portobello mushroom caps, stemmed and gills removed
- ¼ cup extra virgin olive oil
- ½ pound chorizo, casing removed
- ½ yellow pepper, diced
- ½ green pepper, diced
- 1 garlic clove, minced
- 1 Tbsp dried basil
- 1 Tbsp Mexican Oregano
- ¾ cup ancho chile sauce
- 1 tsp onion powder
- 1 cup mozzarella, shredded
Instructions
- Preheat oven or BBQ to 350℉
- Coat mushroom caps with olive oil and place on a baking sheet
- In a frying pan on medium heat, cook chorizo with garlic, breaking meat into crumbles
- When almost cooked through, add basil, oregano, and onion powder, stirring to combine
- Pour in ancho chile sauce and heat through.
- Place mushrooms caps in preheated oven for 5 minutes
- Remove mushrooms and fill with meat sauce.
- Top with shredded cheese
- Bake for 10-15 minutes or until cheese is melted and mushrooms are soft but still firm.
- Serve immediately