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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. Lightly oil a large baking pan. | 2. Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid. | 3. Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve. | 4. Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool. | 5. Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste. | 6. Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish chorizo	1/4	lb	chopped	100.8669	0.0	22.4401	0.5667
white mushroom	1	lb		99.7904	14.7871	14.015999999999998	1.5422
extra virgin olive oil	2	tablespoons		100.8669	0.0	22.4401	0.5667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
white bread	1	slice	cut	-	-	-	-
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
flat leaf parsley	1/4	cup	chopped	100.8669	0.0	22.4401	0.5667
kosher salt black pepper			ground	100.8669	0.0	22.4401	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.