Even when I host potluck parties, as I recently did with our ornament exchange party last weekend, I still love to cook. The Holidays Have Officially Started Maybe it comes from my old restaurant days and catering days, but I never want to run out of food at an event, although at any one of my parties, that is VERY unlikely to ever happen. Plus, I love to cook and entertain. I cannot deny that fun fact, but then you should all know that by now. 🙂 The foods I provided for the party were simple this year, but were still very tasty and had everyone asking for the recipes. Everyone left feeling very satisfied and satiated, plus they all went home with a brand new ornament for their trees.
The dishes made by me this year were the cranberry chutney served over brie, with crackers.
A charcuterie tray with 3 different kinds of sausages and 3 different varieties of goat cheese.
My artichoke and olive bruschettas. More Holiday Cheer
And lastly, some mushrooms stuffed with chorizo and spinach. Because I had so much going on at the same time this year, I decided on a very simple menu for my party. I don’t think anyone had any complaints about the simplicity though. Everything disappeared rather quickly and got rave reviews.
Mushrooms Stuffed with Chorizo and Spinach
2 lbs large button mushrooms, cleaned and stems removed – try to get them as close to the same size as possible
1 lb chorizo
1 bell pepper, diced small, any color or a mixture
1 onion, diced fine
2 TBSP garlic
5-6 cups of baby spinach, stems removed
4 TBSP butter
salt & pepper to taste
1/2 cup mozzarella cheese
Rinse the mushrooms and remove the stems. If the mushrooms are fresh, they easily just pop right out. You can also scoop them out with a spoon if you like, just do so carefully so not to tear or break the mushrooms.
Melt the butter and garlic together then brush the butter all over the mushrooms, both inside and out. Set them aside until later.
You can use the remaining garlic butter and olive oil for cooking the chorizo, onions and pepper and the salt & pepper. Make sure the chorizo is completely cooked. When the chorizo is cooked add the spinach at the last minute and cook just long enough for the spinach to become fully incorporated and wilted. Then carefully spoon the mixture into the mushrooms.
Once the mushrooms are filled with the chorizo-spinach mixture top them with the mozzarella cheese and bake at 350* F or 180* C for about 15-20 minutes, or until the cheese is melted and the mushrooms are hot. Served immediately.
Sadly, Larry did not take any pictures of the mushrooms once they were plated and I was busy entertaining our guests, but I think you get the idea. Happy Holidays Everyone!