Mushroom-Chorizo-Stuffed Mushrooms in Port Wine Sauce

Recipe courtesy of the Mushroom Council and Serious Eats


Yield: Serves 6
Active Time: 15 minutes
Total Time: 1 hour
Special Equipment: Food processor


8 ounces whole button or baby Portabella mushrooms
1 small onion, roughly chopped
2 cloves garlic, roughly chopped
1/3 pound raw ground, Mexican-style chorizo
Kosher salt and black pepper
3/4 cup low-sodium chicken stock
1/4 cup port
2 1/2 tablespoons unsalted butter cut into small chunks
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar


Adjust oven rack to lower-middle position and preheat oven to 350°F.

Remove stems from mushrooms, trim and discard ends and place in the bowl of a food processor, along with two medium-sized mushroom caps. Pulse until chopped evenly in medium-sized pieces. Add onion and garlic and pulse again to combine. Add chorizo, season with salt and pepper and pulse until the whole mixture resembles a coarsely ground meat mixture.

Spray an 8″x 8″ baking dish with cooking spray. Fill mushroom caps individually with 1-2 tablespoons of mushroom-chorizo mixture and place in the baking dish.

When all of the caps have been filled, pour chicken stock over the top, taking care to bathe each mushroom cap with broth. Repeat the process by drizzling port on top. Place a small pat of butter atop each cap and transfer to the oven to bake for 15 minutes.

Remove mushrooms from the oven and pour most of the pan juices into a saucepan over medium-high heat. Bathe the mushrooms in some of the sauce and return them to the oven to continue baking until filling is cooked through, about 15 minutes more.

Season sauce with salt and pepper, add Worcestershire and vinegar and reduce by half.

Remove mushrooms from oven, let rest for 5 minutes and serve, spooning sauce on top.


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