Spanish-inspired Stuffed Portobello Mushrooms

These Spanish-inspired stuffed portobello mushrooms are a delicious and savory dish that is perfect for a special dinner or a weekend meal. Filled with flavorful ingredients, these mushrooms are sure to impress your family and friends.

Spanish-inspired Stuffed Portobello Mushrooms

Ingredients

  • 4 large portobello mushrooms
  • 1 cup cooked Spanish rice
  • 1/2 cup diced chorizo
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1/2 cup shredded Manchego cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Clean the portobello mushrooms and remove the stems.
  3. In a skillet, heat the olive oil over medium heat. Add the diced chorizo, red bell pepper, and onion. Cook until the vegetables are soft and the chorizo is browned.
  4. Stir in the cooked Spanish rice and season with salt and pepper.
  5. Place the portobello mushrooms on a baking sheet and fill each mushroom cap with the rice and chorizo mixture.
  6. Sprinkle the shredded Manchego cheese over the stuffed mushrooms.
  7. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  8. Serve the stuffed portobello mushrooms hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
12g
Protein
8g
Fat
12g

Supplies

Baking sheet Skillet

Tools

Oven Chef's knife Cutting board

Serving suggestions

These stuffed portobello mushrooms are delicious when served with a side salad and a glass of Spanish red wine.

Tips & tricks

For a vegetarian version, you can substitute the chorizo with diced zucchini or eggplant for a tasty alternative.

Cost

$15