Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers

Portobello Mushrooms Stuffed with Chorizo, Bacon & Bell Peppers
Recipe type: Appetizer
  • 6 portobello mushrooms, stemmed, tops brushed clean, set aside
  • 3 tablespoons olive oil
  • ½ cup chopped red onion
  • 1½ pounds chorizo sausage, crumbled
  • ¼ cup finely chopped green bell pepper
  • 3 strips of Applewood smoked bacon, crumbled
  • 2 cloves garlic, crushed
  • ½ cup fresh bread crumbs
  • ¼ cup flat-leaf parsley
  • ½ cup grated Parmesan
  • 6 ounces shredded mozzarella
  1. In a large sauté pan, warm the olive oil over medium-high heat.
  2. Add onions, sausage and bell pepper. Cook and stir until pink is gone from sausage.
  3. Add garlic, breadcrumbs, parsley and Parmesan. Cook for 2 minutes more, stirring.
  4. Cool stuffing to room temperature.
  5. Brush underside of each mushroom with some olive oil.
  6. Divide stuffing among the mushrooms.
  7. Add the bacon, dividing evenly among the mushrooms.
  8. Sprinkle an equal amount of shredded mozzarella over each mushroom.
  9. Put mushrooms on a lightly oiled sheet pan and bake in a preheated 400 F oven for about 15 minutes, or until cheese topping has melted.
  10. Serve.