You'll need:
Using: mushrooms from Farmer Friends, Pinkie’s Farm low-moisture mozzarella and smoked scamorza.
If/when you make ricotta and/or chorizo can also use those here
1 250-gram pack Portobello mushrooms from Farmer Friends (about 4 pieces)
About 1/3 cup cream cheese
About 1/3 cup ricotta cheese
About 1/2 cup cooked and crumbled chorizo
Olive oil
Salt & Pepper, to taste
1/3 cup grated low-moisture mozzarella
1/3 cup grated smoked scamorza
Procedure:
- Preheat oven to 375-400F.
- Remove the caps from the mushrooms and scrape off the inner gills. Toss them in a drizzle of olive oil, salt, and pepper. Lay on a parchment-lined baking sheet, top-side down. Bake in the oven for about 8-10 minutes, just until it starts to soften.
- Meanwhile, mix the cream cheese, ricotta, and chorizo in a bowl until very well combined.
- Remove mushrooms from the oven and stuff them with the cheese/chorizo mixture. You want a nice mound of filling for each mushroom. Top the filling generously with a combination of low-moisture mozzarella and smoked scamorza.
- Return mushrooms to the oven until the cheese is melted and golden, and the filling is bubbling around the edges, about another 8-10 minutes.
- Serve hot!
Notes:
· Use any chorizo you like. You can also use other fresh sausages, as long as you can crumble them after cooking. Alternately, if you can remove the meat from the casing and just cook them that way, you can do that as well.
· You can play around with herbs and spices here too!
Thank you!