Friday’s Last Spoonful: Stuffed Mushrooms

An appetizing idea that is tops

They make the perfect finger food and snack. The Mixed Stew likes stuffing mushrooms with chopped zucchini and chopped bell pepper. The earthy flavor and chewy texture of baked mushrooms are tasty palettes for a rich filling that also includes diced parsley, chorizo, and a top crust of breadcrumbs and grated parmesan cheese. If you need to spice it up even more, we suggest using jalapeno peppers instead of bell peppers. Here is our recipe:

What you will need:

1 medium-sized bowl
1 wooden spoon
½ cup to 1 cup bell pepper (or jalapeno pepper), chopped small
2 cups zucchini, chopped small
½ cup chorizo, chopped small
4 tablespoons breadcrumbs
¼ cup parsley, minced
1 tsp garlic powder
grated parmesan to sprinkle on top
12 mushroom caps
1 baking pan
1 small saute pan
Non-stick cooking spray
Pinch of salt

Cooking and Directions:

Preheat oven at 425 degrees. In small pan, warm up a tablespoon of olive oil on medium high heat and when hot, quickly saute peppers, chorizo, and zucchini until the peppers soften to al dente. Remove pan from heat. Combine chopped peppers, zucchini, parsley, breadcrumbs, garlic powder, and salt in bowl. Mix well. Spray baking pan with non-stick cooking spray. Carefully fill mushroom caps with mixture. Arrange stuffed caps on greased baking pan. Top mushroom caps with a dusting of parmesan cheese. Place everything in preheated oven for 8-12 minutes. Remove mushrooms from oven and let them rest for a few minutes before serving.

Helpful Hint: You may substitute cooked shrimp or artificial crab for chorizo.