Description
Have a love for queso fundido? Try this recipe that stuffs the goodness of Mexican chorizo sausage, poblano peppers and pepper jack cheese into mushroom caps and baked them. The result is delicious!
Ingredients
- 1 pound Cremini Or Button Mushrooms
- 1 whole Poblano Pepper
- 10 ounces, weight Mexican Chorizo Sausage
- 2 Tablespoons Olive Oil
- 8 ounces, weight Pepperjack Cheese
Preparation
Preheat oven to 350ºF.
Use teaspoon, melon baller or small cookie dough scoop to hollow out mushroom caps, reserving mushroom innards and stems. Chop innards and stem finely.
Remove stem, seeds and innards of poblano and then chop pepper finely.
Brown chorizo in skillet over medium heat, about 10 minutes, until most of the liquid is gone. Remove with slotted spoon to strainer over bowl. If desired, rinse with hot water to remove grease.
Drain all but a tablespoon of the oil out of pan and add chopped poblano and mushrooms. Sauté about 5 minutes. Add olive oil if pan gets dry.
Grate cheese. Add poblano/mushroom mixture to cheese. Add chorizo to bowl also and toss all well to combine.
Use spoon, melon baller or cookie dough scoop to fill each mushroom cap, mounding each until mixture is all used. Bake on lined cookie sheet for 20 minutes. Serve warm.
