Makes: 8-10 servings | Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients
- 1 pound homemade Mexican-style chorizo
- 1 small onion, chopped
- 1 pound large white button mushrooms
- 3 tablespoons ghee, divided
Instructions
Step 1
Preheat oven to 400 F. Lightly grease the pan with olive oil. Gently but thoroughly clean the mushrooms with a damp towel. Remove and finely chop the stems; set aside.
Step 2
Heat 2 tablespoons of the ghee in a sauté pan over medium-high heat. Cook the chopped mushrooms stems until they have given off all their liquid and it begins to evaporate.
Step 3
Add the remaining tablespoon of ghee to the pan and reduce the heat to medium-low. Add the onion and cook, stirring frequently, until the onions have softened and begun to turn golden, about 7 to10 minutes. Remove from the heat and allow to cool enough to handle.
Step 4
In a large bowl, gently mix the chorizo and mushroom/onion mixture until well combined. Stuff each mushroom cap with the chorizo mixture, mounding it attractively, until all of the sausage has been used.
Step 5
Place the stuffed mushrooms on the oiled pan and bake for 20 minutes, turning once halfway through, or until the mushrooms have softened and the chorizo stuffing is cooked through.
Step 6
Serve warm.
