halfbakedharvest4.4
Spicy Fontina Spinach, Artichoke and Chorizo Stuffed Mushrooms.
Awesome appetizers
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about ⏱️ 5 minutes.
olive oil2 tablespoonssalt and pepper
2
Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about ⏱️ 20 minutes. Remove the onions and place on a plate, set aside.
brown sugar1 teaspoon
3
Preheat the oven to 375 degrees F.
4
To the same skillet you caramelized the onions in, add the chorizo and brown all over, about ⏱️ 5 minutes. Once the chorizo is browned, add the garlic, jalapeno and chipotle chilies, cook another minute or so. Stir in the chopped artichokes and spinach until combined. Remove from the heat and stir in the cilantro.
garlic2 clovesjalapeno (seeded and chopped)1
5
Add the cream cheese to skillet and stir until the mixture is combined. Stir in 1/3 of the fontina and all of the onions, reserving the rest of the fontina for topping.
cream cheese8 ounces
6
Grease a baking sheet and remove the stems from the mushrooms. Spoon the mixture into each mushroom. Bake for 20 to ⏱️ 25 minutes or until hot and bubbly. Remove from the oven and garnish with chopped cilantro. Serve warm!
Nutrition Facts
calories
485 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
825 mg
protein Content
19 g
cholesterol Content
96 mg
carbohydrate Content
10 g
saturated Fat Content
17 g
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