Grilling mushrooms filled with chorizo, garlic and more makes for an easy appetizer. And this recipe, from Garrett Stephens of the County Line, comes topped with Manchego cheese for an extra rich layer of flavor.
Stephens served these beauties with a Shiner Blond, one of our favorite summer time brews.
Stephens will be cooking up more such treats at his latest Pitmaster Class at the County Line, 10101 I-10 W., this Friday evening. For more information, call 210-641-1998 to see if any seats are left.
Grilled Chorizo-stuffed Mushrooms
16 large white mushrooms, stemmed, caps clean with dampened towel
1/3 cup extra virgin olive oil
1 pound Mexican or Spanish chorizo, depending on your taste
¾ cup finely diced onions
4 cloves minced garlic
½ cup bread crumbs
¼ cup chopped flat leaf parsley
2 tablespoons chopped fresh thyme
½ cup Manchego cheese
½ lemon, juiced
Salt, to taste
Pepper, to taste
Generously brush the mushrooms with olive oil and place on vegetable grill grate.
Sauté the onions 1-2 minutes until they begin to sweat. Add garlic and cook 1-2 more minutes. Add the chorizo and cook through. Drain excess oil from chorizo mixture and transfer to a bowl. Add the breadcrumbs, herbs, and lemon juice. Season mixture to taste with salt and pepper.
Stuff the mushrooms with mixture and top with a little cheese.
Set a grill up for indirect grilling. Place mushrooms on vegetable grate set on away from heat. Cover grill. Cook the mushrooms until tender and nicely browned, about 15-20 minutes.
Makes 4 to 6 servings.
From Garrett Stephens, the County Line.