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Whole 30 Chorizzo Stuffed Mushrooms

 1 lb. Pederson’s Natural Farms No Sugar Chorizo
 1 Tbsp. ghee (we recommend Pure Indian Foods ghee)
 ½ medium yellow onion, finely diced
 ½ red bell pepper, finely diced
 3 cloves garlic, finely minced
 2 lb. button mushrooms with stems removed (reserve ½ stems for filling)
 2 cups fresh spinach or greens of choice, chopped
 ¼ cup fresh parsley, chopped + more for garnish

1

Preheat oven to 350?. Line a large rimmed baking sheet with parchment paper and set aside.

2

Finely chop ½ of reserved mushrooms stems (discarding any woody pieces).

3

In a large skillet over medium heat, melt ghee. Add mushrooms and saute until they start to release moisture.

4

Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften. Add garlic and cook an additional 30 seconds.

5

Remove skillet from heat, add chopped greens and parsley and stir to combine. Allow filling to cool slightly before adding chorizo. Use your hands or a large spoon to mix the vegetable mixture into the chorizo.

6

Using a spoon or your hands, scoop a bit of chorizo mixture into each mushroom, mounding each slightly.

7

Bake in a 350? oven for 25-30 minutes or until filling is cooked through and mushrooms are tender.

8

Arrange on serving tray and garnish with additional chopped parsley if desired.

Category

Ingredients

 1 lb. Pederson’s Natural Farms No Sugar Chorizo
 1 Tbsp. ghee (we recommend Pure Indian Foods ghee)
 ½ medium yellow onion, finely diced
 ½ red bell pepper, finely diced
 3 cloves garlic, finely minced
 2 lb. button mushrooms with stems removed (reserve ½ stems for filling)
 2 cups fresh spinach or greens of choice, chopped
 ¼ cup fresh parsley, chopped + more for garnish

Directions

1

Preheat oven to 350?. Line a large rimmed baking sheet with parchment paper and set aside.

2

Finely chop ½ of reserved mushrooms stems (discarding any woody pieces).

3

In a large skillet over medium heat, melt ghee. Add mushrooms and saute until they start to release moisture.

4

Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften. Add garlic and cook an additional 30 seconds.

5

Remove skillet from heat, add chopped greens and parsley and stir to combine. Allow filling to cool slightly before adding chorizo. Use your hands or a large spoon to mix the vegetable mixture into the chorizo.

6

Using a spoon or your hands, scoop a bit of chorizo mixture into each mushroom, mounding each slightly.

7

Bake in a 350? oven for 25-30 minutes or until filling is cooked through and mushrooms are tender.

8

Arrange on serving tray and garnish with additional chopped parsley if desired.

Chorizo Stuffed Mushrooms

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