' Willamette Valley Vineyards - Manchego Chorizo Stuffed Mushroom Caps

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Manchego Chorizo Stuffed Mushroom Caps

Manchego Chorizo Stuffed Mushroom Caps
Recipe by Chef Eric Nelson

4 oz. ground, cooked chorizo

1/2 cup bread crumbs

18 large crimini mushrooms

1/4 cup chicken stock

1/3 cup olive oil + 1 tbsp

1 tbsp fresh chopped parsley

1/3 cup onion, diced

1/3 cup Manchego cheese


This savory appetizer is mouthwatering. The conbination of Manchego cheese, parsley, and bread crumbs are the perfect filling to these mushroom caps. We suggest pairing it with our Griffin Creek 2010 "Griffin" because of its bold flavors of dried plum, blackberry, licorice, and a hint of marionberry.


Remove mushroom stems and mince in food processor, reserve 1/2 and discard remaining. Brush mushroom caps with oil and place on baking sheet, set aside. Over medium heat pour remaining oil in pan, add stems and onions. Cook until translucent, about 4 minutes. Add bread crumbs and toast lightly, set aside. Add chorizo to saute pan over medium heat, cook until fragrant and add bread crumb mix. Add stock, parsley and fluff with fork. Stir in cheese. Fill mushroom caps and bake at 400 degrees for 20 minutes or until browned.

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