1/2 cup grated Manchego cheese (you can substitute sharp cheddar)
3 cups fresh baby spinach leaves
Instructions
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.
clean off the mushrooms and remove the stems. Place the caps on a large plate and microwave for 2 minutes to soften.
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.
Stuff the mushrooms with about a tablespoon each of the filling. 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.
Originally Submitted
2/18/2013
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