Ingredients

The following ingredients have 12 Servings
  • 1 lb. Pederson’s Natural Farms No Sugar Chorizo
  • 1 Tbsp. ghee (we recommend Pure Indian Foods ghee)
  • ½ medium yellow onion, finely diced
  • ½ red bell pepper, finely diced
  • 3 cloves garlic, finely minced
  • 2 lb. button mushrooms with stems removed (reserve ½ stems for filling)
  • 2 cups fresh spinach or greens of choice, chopped
  • ¼ cup fresh parsley, chopped + more for garnish

Instruction

  • Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper and set aside.
  • Finely chop ½ of reserved mushrooms stems (discarding any woody pieces).
  • In a large skillet over medium heat, melt ghee. Add mushrooms and saute until they start to release moisture.
  • Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften. Add garlic and cook an additional 30 seconds.
  • Remove skillet from heat, add chopped greens and parsley and stir to combine. Allow filling to cool slightly before adding chorizo. Use your hands or a large spoon to mix the vegetable mixture into the chorizo.
  • Using a spoon or your hands, scoop a bit of chorizo mixture into each mushroom, mounding each slightly.
  • Bake in a 350℉ oven for 25-30 minutes or until filling is cooked through and mushrooms are tender.
  • Arrange on serving tray and garnish with additional chopped parsley if desired.