Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Yesterday was so busy that it kind of fried my brain, so I went to bed at 10, got out of bed at 7:45 and got to work feeling much better. And tonight (after I make up my trip to the gym), there will be PRODUCTIVITY. And maybe I’ll make some more of these:
These were Dave’s idea for a delicious basketball-watching dinner. They were actually really easy to make, and so so yummy. Let’s be honest… if a dish includes any kind of chorizo or spicy sausage… I’ll probably love it.
Here’s what you need to make these easy stuffed mushroom caps for two:
Start by browning the sausage to be almost-done. Remove it from the heat and sautee the vegetables in the grease from the sausage – you probably won’t have to add any oil, but you can if it seems a little dry. Two or three minutes in, add the garlic, too. Add the sausage back in when the vegetables are almost done.
Meanwhile, place the empty mushroom caps upside down on a baking sheet, and use a small spoon or your fingers (if it’s cool enough!) to add the filling into the mushroom cavities. Bake them at 350 for about 20 minutes. If you’d like to add cheese to the top, I recommend adding it with only about five minutes left, so it melts but doesn’t start to separate.
These mushrooms can be a great veggie main if you sub peppers for the sausage, and can also be a side if you want. 3-4 mushrooms probably is not enough for a whole meal – it needs a side (we used a great lower-calorie spinach dip, coming soon to a dorky food blog near you).