2small chorizo linkswith casing removed and finely chopped
1strip baconfinely chopped
15-20medium sized button mushroomscleaned/washed
1small onionfinely chopped
½small red bell pepper
¼cupwhite cooking wine
4ouncescream cheesesoftened
¾cuppanko breadcrumbs
salt and pepperto taste
Instructions
Preheat oven to 450F.
Over medium high heat in a sauté pan, cook chorizo and bacon until crisp.
While chorizo and bacon cook, remove stems from mushrooms and place mushroom caps on greased baking sheet. Chop the mushroom stems, as well as the onion and bell pepper.
Once chorizo/bacon cooks, add chopped onion, pepper, and mushroom stems into the sauté pan, add the wine, and cook for about five minutes over medium heat.
Once everything is cooked, dump into food processor and pulse 4-6 times.* Fold in cream cheese and panko. Season to taste.
Using a teaspoon, stuff each mushroom cap. Place stuffed mushrooms in the oven for 15-20 minutes, until golden brown. Serve warm or room temperature.
Notes
*Note: If you chop the ingredients finely enough, you don't need to do this. But it does make stuffing the mushrooms easier, since the stuffing becomes more compact.