CHORIZO-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Pierce the sweet potatoes all over with a fork and microwave on a microwave-safe plate until tender, 20 to 25 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add the pickling spice and cook, stirring, until toasted, about 1 minute. Transfer the spiced oil to a mini food processor and pulse until the pickling spice is finely ground, about 1 minute. Transfer the spiced oil to a medium bowl and stir in the yogurt, garlic, 1 teaspoon salt and a few grinds of pepper; set aside.
- Soak the raisins in 1/2 cup warm water in a small bowl, 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up the meat with a wooden spoon, until browned and crisp, 5 to 6 minutes. Stir in the pine nuts and cook, stirring, until lightly toasted, about 30 seconds. Transfer the chorizo mixture to a bowl. Drain the raisins and stir into the chorizo mixture.
- Arrange the sweet potatoes on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper; rub to coat evenly. Roast until the potato skins are crisp, about 10 minutes. Split open the sweet potatoes and fluff the flesh with a fork; season with salt and pepper. Top with the chorizo, yogurt sauce and mint.
Nutrition Facts : Calories 620, Fat 43 grams, SaturatedFat 11 grams, Cholesterol 53 milligrams, Sodium 1236 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 22 grams, Sugar 14 grams
CHORIZO AND CHEESE STUFFED MUSHROOMS RECIPE
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them up side down on the baking sheet.
- Heat a small skillet to medium-high. Sauté the chorizo, until cooked through. Then place it in a mixing bowl with the cream cheese and thyme. Mix thoroughly, then spoon the chorizo filling into the cavity of each mushroom.
- Sprinkle the top of each mushroom with crumbled panela cheese and bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
Nutrition Facts : ServingSize 1 mushroom, Calories 50 kcal, Carbohydrate 2 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 136 mg, Fiber 1 g, Sugar 1 g
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
STUFFED MUSHROOMS WITH CHORIZO
Make and share this Stuffed Mushrooms With Chorizo recipe from Food.com.
Provided by LifeIsGood
Categories Cheese
Time 55m
Yield 20 mushrooms, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
- Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
- Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
- Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
- Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
- Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.
Nutrition Facts : Calories 205.3, Fat 14.6, SaturatedFat 4.2, Cholesterol 18.1, Sodium 315.2, Carbohydrate 10.2, Fiber 1.9, Sugar 3.8, Protein 10.4
STUFFED MUSHROOMS WITH CHORIZO AND GORGONZOLA
I love Gorgonzola cheese, and chorizo is my favorite sausage, so I combined the two to create a spicy, cheesy appetizer. Whenever I make these for events, people have nothing but praise. This filling is also amazing in jalapenos.
Provided by Raquel Teixeira
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut stems from mushrooms and finely chop them; set mushroom caps aside on a baking sheet.
- Heat a small skillet over medium heat. Add chopped stems, chorizo, and black pepper; cook and stir until sausage is browned, 5 to 7 minutes. Reduce heat to low and stir in cream cheese, mozzarella cheese, and Gorgonzola cheese until well combined, 3 to 5 minutes. Spoon mixture into the mushroom caps.
- Bake in the preheated oven until cheese browns, 15 to 20 minutes.
Nutrition Facts : Calories 183 calories, Carbohydrate 4.2 g, Cholesterol 47.5 mg, Fat 12.1 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 1.2 g, Sodium 512.3 mg
CHORIZO AND SPICY SWEET POTATO TAPAS #SUNDAYSUPPER
Number Of Ingredients 9
Steps:
- In a pot boil the sweet potatoes with some water until fork tender about 10 minutes.
- In a skillet heat a tbsp of oil and add the chorizo.Cook until golden.Transfer onto a bowl.
- Discard the fat and add another tbsp of oil.
- Saute the onions for about a minute.
- Add the garlic and saute.
- Add the cumin,red chili and cayenne.
- Mix well and add the sweet potato until well combined.
- Add the chorizo back and mix all together.
- Garnish with parsley and serve hot.
CHORIZO-SWEET POTATO STUFFED MUSHROOMS
Easy and delicious appetizer of cremini mushroom caps filled with chorizo (soy for veg!), sweet potato, sweet onion, garlic and spices. And cheese, of course.
Provided by californitexan
Categories < 60 Mins
Time 55m
Yield 20 caps, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large skillet. Add chorizo and cook on medium heat for 3-4 minute Add chopped mushroom stems and sweet potato. Cook for 5-6 more minutes, until mushrooms release their moisture and begin to dry.
- Add onion and garlic, cook until fragrant and slightly transparent, another 2-3 minute Season with paprika, salt, and pepper and cook for 1-2 minutes more.
- Remove from stove and allow to cool. Stir in chopped parsley and grated parmesan.
- Preheat oven to 400 deg.
- With mushroom caps arranged in a baking dish, add 1-2 tbsp stuffing to each. Sprinkle tops with panko and bake for 20-30 minute.
Nutrition Facts : Calories 134.1, Fat 7.8, SaturatedFat 2, Cholesterol 5.9, Sodium 388.5, Carbohydrate 11.9, Fiber 1.5, Sugar 2.9, Protein 5.8
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- In a large skillet, spray with cooking spray. Add chorizo and brown at medium heat until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium-low. Add 1 tablespoon of oilve oil and diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Transfer to a plate.
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- In a large skillet over medium heat, add the chorizo, onions and garlic and cook them for 7 to 8 minutes or until the chorizo is fully cooked through and make sure you break it up as much as you can with a wooden spoon.
- While the chorizo mixture is cooking, prep your sweet potatoes by cutting them in half lengthwise and scooping out the flesh leaving a little bit around the edges to help keep their shape. Add the potato mixture to a large bowl, mash it with a potato masher and set aside.
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- Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
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- Place the oil and the onions in a large pan. Cook over a low heat for 3 minutes, until the onions are starting to soften. Add the chorizo and cook for a further 2 minutes.
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