Decided to develop a new recipe today on this chilly winters day. I was very happy with the deep smoky flavor and nice spicy kick on the back end of this attempt. I’ll post the recipe in the comments for anyone interested.
by grill_sarg
2 Comments
grill_sarg
Stuffed Mushrooms with Chorizo Ingredients: • 1-pound medium mushrooms • 1/2 small Spanish onion, finely chopped (about 1/2 cup) • 1/2 small green bell pepper, finely chopped (about 1/2 cup) • 4-5 tablespoons butter (variable amount used as needed) • 1 to 1 1/4 cups soft breadcrumbs (depending on moisture content of mixture) • ½ teaspoon salt (adjust to taste based on chorizo type used) • ½ teaspoon dried thyme leaves (to taste) • ½ teaspoon smoked paprika (to taste) • ½ teaspoon ground black pepper (to taste) • 4 tablespoon butter, melted (for drizzling) • 1 pound chorizo finely chopped (casings removed) I used 2 Gaspar’s Portuguese Chouriço
Instructions 1. Prepare the BGE for indirect cooking at 350 degrees. 2. Remove stems and hollow mushrooms to create small “mushroom bowls.” Set caps aside. 3. Finely chop mushroom stems and scooped interiors, onion, green pepper, and chorizo and set aside separately. 4. In a cast-iron skillet or sauté pan (I used a Wok) over medium heat, render the chorizo first, stirring until lightly browned and aromatic. Remove chorizo and set aside leaving a small amount of fat in the pan. When I did this batch there was not enough of the rendered fat left so I used some of the butter for the next step. 5. Add onion, green pepper, and butter to the pan, cook until tender, about 5 minutes. 6. Add chopped mushroom stems and interiors, cook until moisture is mostly gone but mixture remains moist. 7. Return chorizo to the pan, stir in thyme, smoked paprika, black pepper, and salt to taste. Based on your tastes you could add a teaspoon of white wine vinegar or lemon zest, I didn’t in this batch. Remove pan from heat. 8. Slowly stir in breadcrumbs, do not dump in the breadcrumbs as it will “crumble”. Add breadcrumbs until the stuffing is cohesive but not dry. 9. Fill mushroom caps with stuffing and place in a cast-iron skillet, or a grill-safe baking dish. 10. Drizzle a spoonful of melted butter over each mushroom, if desired. 11. Place over indirect heat. Cook for about 25 minutes, until mushrooms are tender and filling is hot. 12. Open dome (be careful of flareups) and remove convEGGtor so you can finish briefly over direct heat. Open bottom vent fully so you get a good flame lapping over the pan sides and cook for 1–2 minutes to lightly brown tops. 13. Remove and serve immediately.
Moist_Cardiologist83
This is a creative recipe! Curious about the chorizo… is it spicy? Wondering how close to the linguiça in Brazil. Thanks!
2 Comments
Stuffed Mushrooms with Chorizo
Ingredients:
• 1-pound medium mushrooms
• 1/2 small Spanish onion, finely chopped (about 1/2 cup)
• 1/2 small green bell pepper, finely chopped (about 1/2 cup)
• 4-5 tablespoons butter (variable amount used as needed)
• 1 to 1 1/4 cups soft breadcrumbs (depending on moisture content of mixture)
• ½ teaspoon salt (adjust to taste based on chorizo type used)
• ½ teaspoon dried thyme leaves (to taste)
• ½ teaspoon smoked paprika (to taste)
• ½ teaspoon ground black pepper (to taste)
• 4 tablespoon butter, melted (for drizzling)
• 1 pound chorizo finely chopped (casings removed) I used 2 Gaspar’s Portuguese Chouriço
Instructions
1. Prepare the BGE for indirect cooking at 350 degrees.
2. Remove stems and hollow mushrooms to create small “mushroom bowls.”
Set caps aside.
3. Finely chop mushroom stems and scooped interiors, onion, green pepper, and chorizo and set aside separately.
4. In a cast-iron skillet or sauté pan (I used a Wok) over medium heat, render the chorizo first, stirring until lightly browned and aromatic. Remove chorizo and set aside leaving a small amount of fat in the pan. When I did this batch there was not enough of the rendered fat left so I used some of the butter for the next step.
5. Add onion, green pepper, and butter to the pan, cook until tender, about 5 minutes.
6. Add chopped mushroom stems and interiors, cook until moisture is mostly gone but mixture remains moist.
7. Return chorizo to the pan, stir in thyme, smoked paprika, black pepper, and salt to taste. Based on your tastes you could add a teaspoon of white wine vinegar or lemon zest, I didn’t in this batch. Remove pan from heat.
8. Slowly stir in breadcrumbs, do not dump in the breadcrumbs as it will “crumble”. Add breadcrumbs until the stuffing is cohesive but not dry.
9. Fill mushroom caps with stuffing and place in a cast-iron skillet, or a grill-safe baking dish.
10. Drizzle a spoonful of melted butter over each mushroom, if desired.
11. Place over indirect heat. Cook for about 25 minutes, until mushrooms are tender and filling is hot.
12. Open dome (be careful of flareups) and remove convEGGtor so you can finish briefly over direct heat. Open bottom vent fully so you get a good flame lapping over the pan sides and cook for 1–2 minutes to lightly brown tops.
13. Remove and serve immediately.
This is a creative recipe! Curious about the chorizo… is it spicy? Wondering how close to the linguiça in Brazil. Thanks!