Ingredients
- 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
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.