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Two per serving
Ingredients
- 16
extra-large white button mushrooms, cleaned
- 2
tablespoons olive oil, plus extra for coating mushrooms
-
Salt (kosher or sea) and freshly ground black pepper, to taste
- 0.75
pound chorizo sausage (removed from casing if in links)
- 0.5
cup diced green onion (white and green parts)
- 2
garlic cloves, minced
- 0.5
small jalapeño, seeded and finely chopped
- 2
tablespoons plus 2 teaspoons canna-olive oil
- 1
Roma tomato, seeded and finely chopped
- 0.67
cup panko breadcrumbs
- 3 ounces
Neufchâtel cheese, at room temperature
- 0.33
cup cotija cheese, at room temperature
- 0.25
cup chopped cilantro, for garnish
- 16
extra-large white button mushrooms, cleaned
- 2
tablespoons olive oil, plus extra for coating mushrooms
-
Salt (kosher or sea) and freshly ground black pepper, to taste
- 0.75
pound chorizo sausage (removed from casing if in links)
- 0.5
cup diced green onion (white and green parts)
- 2
garlic cloves, minced
- 0.5
small jalapeño, seeded and finely chopped
- 2
tablespoons plus 2 teaspoons canna-olive oil
- 1
Roma tomato, seeded and finely chopped
- 0.67
cup panko breadcrumbs
- 85 grams
Neufchâtel cheese, at room temperature
- 0.33
cup cotija cheese, at room temperature
- 0.25
cup chopped cilantro, for garnish
Method
- Clean the mushrooms with a slightly damp paper towels, remove the stems
- In a medium skillet, heat the olive oil over medium heat. Add the sausage, and cook, breaking it up with a spoon into small pieces, until all the pink has disappeared, 4 to 5 minutes.
- Add the chopped mushroom stems, green onion, garlic, and jalapeño and cook until the stems are tender, 2 to 3 minutes more.
- Remove the skillet from the heat and stir in the cannaoil, mixing thoroughly for 2 minutes.
- Stir in the tomato, breadcrumbs, Neufchâtel, cotija, and a pinch of salt and pepper.
- Fill the mushroom caps with 11⁄2 tablespoons each of the sausage mixture. 7. Bake the mushrooms until they are tender and the filling is golden brown on top, about 20 minutes.
- Sprinkle with the cilantro and serve.
Books by Laurie Wolf
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