As I write this, the Seahawks are leading the Broncos 36-0! This was among our Super Bowl snacks. We also had nachos, a loaf of saffron bread, and yellow cake with chocolate sour cream frosting. Stay tuned for posts on those!
The only thing different I did from the original recipe was to add about 3 ounces of some leftover chorizo sausage we had in the fridge, finely chopped and sautéed along with the onions.
Bacon, Chorizo, and Cream Cheese Stuffed Mushrooms (based on Mountain Mama’s recipe here)
- 8 oz bacon
- 1/2 cup finely minced sweet onion
- chorizo, about 3 ounces, chopped finely
- 1 clove garlic, minced
- 16 oz white button mushrooms
- 4 oz cream cheese
- 1/4 cup grated parmesan cheese
- salt and pepper
Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion with chorizo that has been chopped finely, until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.
UPDATE: SEATTLE SEAHAWKS WON, 43-8!!!!!!
UPDATE 2: I’M AT WORK, IT IS MONDAY MORNING, AND YES, I’M EXCITED FOR THE SEAHAWKS, BUT I REALLY WISH I WAS BACK IN BED.