One of my favorite parts having people over and entertaining is getting to cook an elaborate and tasty meal. It also usually means that I’m making appetizers to go with the main dish. I love making appetizers, I think appetizers allow to be more creative than other dishes. You can experiment with flavors that might be too much in the context of an entire meal but work great as bite sized snacks.
This dish ware originally conceived on a weekend when we were going to have family over. We were making our Beer Can Chicken and we wanted to something tasty to munch on while the main course finalized.
Enter the baby Portobello. If you haven’t cooked with these mushrooms let me assure you that they are very versatile. In this instance, we decided to give the meal more of a Mexican flair. Here are the ingredients that we used:
- 1 dozen Portobello mushrooms with the gills removed
- 1 package of Pork Chorizo
- 1 package of Monterrey Jack Shredded Cheese
- ½ a Cup of Tequila
- Juice of two Limes
- 1/3 of a stick of butter
- A pinch or two of the EME Fish & Poultry Seasoning
- 5-10 Shakes from a Sale Shaker depending on your preference
- 1 tbsp. of flour to thicken (I used low carb flour)
Prepping the Mushrooms
- Use a small spoon to remove the gills from the mushrooms. You have to be careful and gentle while you are doing this because it’s fairly easy to break them. And once their broken it’s hard to stuff them. They should look like this:
Making the Sauce
- Now it’s time to make the sauce you’ll need a small sauce pot for this step. Grab the butter and put in the pot at high heat until it fully melts.
- Once the butter melts, pour the tequila in and squeeze the lime.
- At this point I back off the heat to about medium and let the sauce reduce.
- Once it has reduced I put the flour in and whisk it with a spoon, this will thicken the sauce.
- Keep the sauce on a low heat so it doesn’t overly thicken.
Final Cooking Instructions
- Once the sauce is made it’s time to cook the Chorizo. All I do here is put it on a pan on high heat until the chorizo is fully cooked. I did not bother seasoning it at all since we already have a sauce for it and chorizo is flavorful on its own.
- Once the chorizo is done, put it in a bowl and put it aside.
- Heat up your grill to about 400 degrees or so and put the Portobellos on the grill BY THEMSELVES. This step is key, because as the mushrooms heat up they produce a lot of liquid.
- Use tongs to grab the mushrooms and drain the liquid into the grill. You want them to be as dry as possible so that your sauce doesn’t get watered down by the mushroom juice.
- Once the mushrooms have been drained, use a spoon to stuff them with the chorizo.
- Pour the sauce onto the chorizo as it will do a good job of absorbing it.
- Finally, put the cheese on top of the chorizo and close the lid of the grill.
- Once you have the mushrooms stuffed you just need to leave them long enough for the cheese to melt.
Once the cheese is melted the mushrooms are ready to eat. They were a big hit the last time I made them. If you make them let me know what you think!
Thanks for reading.
