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.
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
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- 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.
- Stir in the cooked Spanish rice and season with salt and pepper.
- Place the portobello mushrooms on a baking sheet and fill each mushroom cap with the rice and chorizo mixture.
- Sprinkle the shredded Manchego cheese over the stuffed mushrooms.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- 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