Plantains and Chorizo Stuffed Mushrooms Recipe

"What could be better than stuffed mushrooms with chorizo and ripe plantains (maduros) then contrasted with cotija cheese sprinkled over the top. In my book, sounds wonderful! Source: Chef Carl Ruiz (RIP)"

Original is 6-10 servings

Metric US

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Ingredients

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48 ounces vegetable oil, for frying (6 cups)
2 plantains, ripe (otherwise known as Maduros), peeled and sliced into 1/4-inch-thick pieces (IMPORTANT to use only ripe plantains. Ripe = when they turn brown and look over-ripened is when their flesh has turned sweet and perfect for this dish)
3/4 pound Mexican chorizo, casings removed
Mushrooms
18 large button mushrooms, stems removed, caps wiped clean

Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mozzarella cheese, shredded
1/2 cup Cotija cheese, grated

Nutritional

Serving Size: 1 (439 g)
Calories 2288
Total Fat - 245.2 g
Saturated Fat - 27.7 g
Cholesterol - 65.7 mg
Sodium - 909.8 mg
Total Carbohydrate - 5.3 g
Dietary Fiber - 1.2 g
Sugars - 2.5 g
Protein - 23.9 g
Calcium - 271.6 mg
Iron - 1.5 mg
Vitamin C - 3.6 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat the oven to 375 degrees F

Mushroom Stuffing

Step 2

Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.

Step 3

In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.

Mushrooms

Step 4

Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.

Step 5

Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.