Chorizo & Herb Stuffed Mushrooms
24 large cremini mushrooms (2 to 2 1/2 inches in diameter)
3 tbsp olive oil, divided
2 cloves garlic, minced
1 tbsp finely chopped fresh thyme
1/4 tsp each salt and pepper
8 oz plain brick-style cream cheese, at room temperature
1/2 cup finely chopped Campofrio Chorizo Sarta Dulce
1/3 cup shredded Manchego cheese
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
4 tsp red wine vinegar
Prep Time: 10 minutes
Cook Time: 30 minutes
Preheat oven to 400°F. Remove mushroom stems from mushrooms; chop finely. Heat half of the oil in skillet set over medium heat; cook mushroom stems, garlic, thyme, salt and pepper for about 7 minutes or until stems are golden brown and no liquid remains in pan. Let cool completely.
Stir together cream cheese, mushroom stems, chorizo, Manchego, parsley, chives and vinegar. Fill each mushroom cap with about 1 tbsp stuffing and place about 2 inches apart on parchment paper–lined baking sheet. Drizzle with remaining olive oil.
Bake for 18 to 20 minutes or until mushrooms are tender and golden brown. Let stand for 5 minutes.
Tip: For spicy stuffed mushrooms, substitute Chorizo Sarta Picante for Dulce.