This Soy Chorizo from Trader Joe’s came highly recommended to me by one of my friends who is a chef. I was a tad bit skeptical at first because it’s chorizo and in my former opinion, there was only one way to do chorizo correctly…WITH PORK!!! Much to my surprise, this soy chorizo tastes almost identical to the real thing.
Watch me make Soy Chorizo Stuffed Mushrooms here
Where my inspiration came from
I gathered inspiration from this recipe by wanting to create a different type of stuffed mushroom. Most recipes I have seen call for cheese and/or cream cheese and while I love both of those, I wanted to create something unique. This chorizo adds a burst of flavor to the mushrooms that hits you instantaneously. Now, I must note that when using this soy chorizo, you must REMOVE IT FROM THE CASING. These are the directions stated on the packaging!!!
About the cooking process
Once you’ve sautéed everything, note how dry the mixture is; if it does not stay together when you mash it gently with a spoon…add 2-3 tablespoons of water and stir until incorporated.
Brushing the entire mushroom with olive oil serves two purposes; to allow them to be easily removed from the pan and to create a needed amount of moisture to help in the baking process. These mushrooms cook at high heat for a short amount of time and the olive oil ensures a tender texture as opposed to one that’s dry and cracked outside. When stuffing the mushrooms, you can pack the mixture in tightly and spoon and add a bit more on top to create a nice little dome.
Soy Chorizo Stuffed Mushrooms are versatile
Here’s a final thought…perhaps you don’t want to make a meal out of these..they would be so incredible as an appetizer, just swap the extra-large mushrooms and go for ones that are bite-sized!
Enjoy these Soy Chorizo Stuffed Mushrooms!Print
A very unique yet delicious version of stuffed mushrooms that are packed full of flavor and tastes just like they’re made with real chorizo.
½ link Trader Joe’s Soy Chorizo
6 extra large stuffing mushrooms (about 3 inches wide)
1/3 cup carrots, chopped (2–3 carrots)
¼ cup parsley, chopped
½ cup breadcrumbs
1 shallot, sliced
3 tbsp olive oil plus more for brushing
**2-3 tbsp water (you may or may not need this)
- Complete prep work by chopping carrots and parsley. Slice shallot. Heat 2-3 tablespoons of olive oil in a pan. Sauté carrots for 5 minutes on low- medium heat until tender. Remove chorizo from casing into the pan. Gently break it up and continue to cook for an additional 5 minutes. Add sliced shallots and parsley, cooking until shallots have softened (about 3 minutes). Add parsley and breadcrumbs, toss to combine. Add water if needed. Allow mixture to cool before moving to next step.
- Remove stems from mushrooms. Brush each mushroom with olive oil on all sides. Divide chorizo mixture into 6 sections in the pan. Spoon separated amount of mixture into each mushroom, packing the mixture inside. End with a final small spoonful of chorizo mixture on top to create a dome. Bake in the oven at 400 degrees for 10-15 minutes.