Smoked Chorizo Stuffed Portabella Mushrooms
This makes a great meal and will appeal to some who don't typically like portabella mushrooms. I smoke with a fruit wood like apple or cherry with just enough wood to put an hour of smoke on it.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon dried basil
- 2 teaspoons chili powder
- 3 cloves garlic
- 2 large portabella mushrooms
- 1/3 pound chorizo mexican
- 4 tablespoons olive oil
- 1/4 cup finely chopped onions
- 4 ounces baby spinach chopped
- 3 tablespoons reduced fat cream cheese
- 1 teaspoon smoked paprika
- 2 tablespoons parmesan cheese grated
- 2 tablespoons panko bread crumbs
- Carbohydrate 19.5637276163998 g
- Cholesterol 78.5786 mg
- Fat 40.2085903790619 g
- Fiber 4.12128695574729 g
- Protein 25.8845025297436 g
- Saturated Fat 14.0879961898787 g
- Serving Size 1 1 Serving (276g)
- Sodium 1161.70037530787 mg
- Sugar 15.4424406606525 g
- Trans Fat 2.35032170220563 g
- Calories 535 calories
1. Preheat smoker. 2. Using a paring knife, remove stems from all mushroom caps. Wipe down mushrooms with a wet cloth to remove all dirt. Do not wash or rinse mushrooms. Set aside. 3. In a medium skillet, heat oil and sauté garlic and onio until fragrant. Add chorizo and continue cooking until chorizo is browned. Add spinach and cook until shrunk down. Remove from heat. 4. In a small bowl, mix cream cheese, dried basil, chilli powder and smoked paprika. Mix well. 5. Add chorizo mix to cream cheese and blend until thoroughly mixed. 6. Mound mixture into mushroom cap. Top with grated parmesan cheese and panko, pressing lightly into mounded mixture. 7. Smoke at 225 for 1 1/4 to 1 1/2 hours.
