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CATEGORY CUISINE TAG YIELD
Meats, Eggs Cooking, Live 1 Servings

INGREDIENTS

1 T Olive oil plus additional
for brushing the mushroom
caps
1 Chorizo, cured spicy pork
sausage available at
Hispanic markets and some
specialty foods chops or
pepperoni skinned and
chopped fine
1/3 c Minced onion
1 Garlic clove, minced
1 lb Large mushrooms, about 14
stems removed carefully
and
chopped fine
2 T Medium-dry Sherry
1/2 c Coarse fresh bread crumbs
toasted lightly
1 Egg yolk, beaten lightly
2 T Minced fresh parsley leaves

INSTRUCTIONS

In a skillet heat 1 tablespoon of the oil over moderate heat until it
is hot and in it saute the chorizo for 1 minute. Add the onion and
cook the mixture, stirring, until the onion is softened. Add the
garlic and cook the mixture, stirring, for 1 minute. Add the mushroom
stems and salt and pepper to taste and cook the mixture, stirring,
until the liquid the mushrooms give off is evaporated. Add the Sherry
and boil it until it is evaporated. Remove the skillet from the heat
and stir in the bread crumbs. Let the mixture cook and blend in the
egg yolk, the parsley, and salt and pepper to taste.  Brush the outside
of each mushroom cap with some of the oil. Divide  the filling among
the caps, mounding it, arrange the stuffed  mushrooms in a lightly
oiled baking dish just large enough to hold  them in one layer, and
bake them in a preheated 400 degree F. oven  for 5 to 10 minutes, or
until they are golden. Serve the mushrooms  warm or at room
temperature.  Yield: 14 stuffed mushrooms  NOTES : COOKING LIVE SHOW
#CL8826 Recipe by: Cooking live Show #CL8826  Posted to MC-Recipe
Digest V1 #492 by Angele Freeman  <jfreeman@netusa1.net> on Mar 2,
1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 567
Calories From Fat: 200
Total Fat: 22.6g
Cholesterol: 184.5mg
Sodium: 440.1mg
Potassium: 1811.5mg
Carbohydrates: 65.4g
Fiber: 9g
Sugar: 15.5g
Protein: 25.6g


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