On Friday I went shopping at Trader Joes on my lunch hour. I picked up a number of things to eat this week while I'm home alone and only have myself to feed. Experimentation time!
I picked up a package of Soy Chorizo, some small but not baby portabello mushrooms, cheese tortellini which I used for dinner tonight.
Here is my recipe for Soy Chorizo stuffed Portabello Mushrooms
1/2 Cup of chopped onion
1 cup chopped mushrooms (I used 2 of the smaller portabellos and stems)
1 Package Soy Chorizo
1/2 Cup Italian bread crumbs
1/2 Cup shredded Parmesan Cheese
Saute the onion in some olive oil over medium heat until soft. Add the mushrooms and cook until wilted. Add the chorizo crumbling and mixing well with the veggies. The chorizo is very spicy so I find that there is little to no seasoning needed. Once the mixture is well mixed and heated through, add the bread crumbs and about 1/4 cup of the cheese. Mix well and heap into the mushroom caps. Sprinkle with remaining cheese and place in a preheated 350 degree oven just until the mushrooms are heated and softened and the cheese is melted.
I served this with the cheese tortellini.
The one thing you have to watch with the Soy Chorizo and I think regular if you choose to use that is, you do not want to cook it too long because it drys out easily. I really liked the flavor and texture of the soy chorizo so I plan to use it again in the future. I think it will be awesome in my Mexican Lasagne and Stuffed Peppers.