Bell Pepper and Chorizo-Stuffed Mushrooms

  • Difficulty: Basic
  • 35 minutes
  • 4 servings

Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.

Ingredients Needed for Bell Pepper and Chorizo-Stuffed Mushrooms

4 portobello mushrooms
vegetable oil
salt
pepper
4 teaspoons of pizza sauce
4 teaspoons of low moisture mozzarella, grated
1 tablespoon green bell pepper, diced
2 teaspoons of red bell pepper, diced
2 teaspoons of yellow bell pepper, diced
2 teaspoons of red onion, diced
2 ounces of chorizo (12 slices)
Italian seasoning

How to Cook Bell Pepper and Chorizo-Stuffed Mushrooms

  1. Scrape out some of the mushrooms pulp using a teaspoon. Don’t overdo it because we need some mushroom pulp, too.
  2. Coat them on both sides with oil and season them with salt and pepper. Poke holes on their backside using a toothpick.
  3. Transfer them to a baking dish and bake for 10 minutes at 360⁰F/180⁰C.
  4. Add pizza sauce to each mushroom. Continue with mozzarella, diced bell peppers, red onion, and chorizo.
  5. Season with Italian seasoning and bake again for 12 minutes at 360⁰F/180⁰C.

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