I’ve never been a huge mushroom fan, and I must admit I sigh a little when I see them coming in our Local Box. However, thanks to my persistence in cooking absolutely everything we get each week, I’ve been able to come up with recipes that make mushrooms more fun to eat.
Stuffing mushrooms is always a hit, and with large portobellos you can really go for a hefty topping. I had some Dai Due Wild Boar Chorizo on hand, and if you can get some I really recommend it for this dish, although regular Mexican-style chorizo will work as well.
Depending on the size of your mushrooms, you might have extra filling, but it makes for great breakfast tacos as well!
4 portobello mushrooms, stems removed
1 tablespoon olive oil
Salt and pepper
8 ounces bulk chorizo
1/4 cup diced onion
3/4 cup diced tomato
2 cups torn greens, such as chard, kale, or spinach
1 cup shredded cheese (I used Kerrygold Skellig)
Preheat oven to 350°F. Line a baking sheet with foil. Place mushrooms, gills side up, on the baking sheet and drizzle with olive oil, and sprinkle with salt and pepper to taste. Bake for 15 minutes.
While the mushrooms are cooking, heat a skillet over medium. Add the chorizo and cook until browned. Add in the mushrooms and tomatoes and cook until tomatoes are starting to break down. Stir in the greens and cook until wilted.
Divide the chorizo mixture among the mushrooms, piling it on top. (You might have extra filling.) Top each mushroom with shredded cheese.
Bake an additional 10 minutes.