Our simple stuffed mushroom recipe is so easy! Each mushroom cap is stuffed with a mixture of spicy chorizo breadcrumbs, cheese, green onions and cilantro.
Recipe tags: chicken base, moderate difficulty, app, pork, roast
| 24 | large button mushrooms (about 1½-pounds) rinsed, stemmed and patted dry, reserve stems for filling |
| juice of 1 lemon (about 3 tablespoons) | |
| ¼ cup | hot water |
| 1½ tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 pkg | (10-ounce) pork chorizo |
| 2 cloves | garlic, minced |
| 1 tsp | ground cumin |
| 2 Tbsp | unseasoned breadcrumbs |
| ¼ cup | grated Manchego cheese |
| 2 | small green onions, thinly sliced |
| 2 Tbsp | finely chopped cilantro |
| 1 pkg | small pre-made guacamole |
| 12 | grape tomatoes, rinsed and halved |
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside.
In a medium bowl, toss mushroom caps with lemon juice. Place mushrooms, cap side down, on prepared baking sheet; set aside.
Place clean stems in the bowl of a mini food processor and pulse until finely chopped; set aside.
In a small bowl, add water and Chicken Base, whisk until base is dissolved.
In a large non-stick skillet over medium-high heat, add chorizo; cook and stir, until done, about 3-5 minutes. Remove from heat and drain on paper towel. Place chorizo back into skillet and heat over medium-low.
To the skillet, add garlic; cook and stir for 1 minute. Add cumin, base-water mixture and chopped mushroom stems, stir to combine; simmer until done, about 5 minutes, stirring occasionally.
Remove skillet from heat. Add breadcrumbs, cheese, green onions and cilantro; stir to combine.
Evenly fill mushroom caps with stuffing mixture. Place mushrooms in oven and bake until done, about 8-10 minutes.
Top each mushroom with 1 teaspoon of guacamole and 1 tomato half.