Cooking with Tequila: Chorizo Tequila Stuffed Mushrooms

We here at Mr. Latino love not only tasting new dishes but also preparing them. A man should not only know how to cook but also cook well. Like Robert Rodriguez (Director) says, "Not knowing how to cook is like not know how to make love!" Well, he didn't use those exact words but you get my drift.

Here at Mr. Latino we pride ourselves in keeping our fellow Latinos in the know, so here is a new series we are starting "Cooking with Tequila". We will feature new dishes, drinks and desserts that all incorporate Tequila in the recipe. Have fun trying these recipes but more so have fun amazing your friends and the chicas!

Chorizo Tequila Stuffed Mushrooms
Inspired by: Ina Garten
Makes 24

Ingredients:
24 large white or brown Mushrooms (I used portabellinis), about 24 oz
5 Tablespoons Olive Oil
3 Tablespoons Tequila
1 Lime, zested and juiced
1/2 lb Mexican style chorizo sausage
1 medium Leek, white part only, minced (about 1 cup)
3 cloves Garlic, minced
2/3 cup Panko bread crumbs
6 oz Queso Fresco, chopped into small cubes (use fresh mozzarella if you can’t locate Queso Fresco)
2 Tablespoons Cilantro, chopped
Salt and Pepper

2 9×13 baking dishes

Directions:
Pre-heat the oven to 325 degrees F.

Separate the stems from the mushroom caps and chop them finely. Set the chopped stems aside. In a medium bowl, combine the mushroom caps, 3 Tablespoons of olive oil, tequila, lime zest, and lime juice. Toss until the mushrooms are well coated. Set bowl aside.

In a large skillet over medium heat, add the remaining 2 Tablespoons of olive oil. When the oil is hot, add the chorizo, cutting it into crumbles with a spatula. Cook the chorizo for 8-10 minutes, until it is completely browned. Add the chopped mushroom stems, leeks, and garlic to the skillet. Sauté for another 2-3 minutes, until the leeks and mushrooms have softened. Add queso fresco and panko crumbs to the skillet, and cook for another 5 minutes, stirring frequently, until the cheese has softened slightly (it will not melt). Turn off the heat, and stir in the cilantro and salt and pepper to taste. Let the filling cool slightly.

Use a small spoon to fill each mushroom generously with the chorizo mixture. Set the mushrooms in the baking dishes in a snug single layer. Drizzle any remaining liquid from the mushroom bowl over the top of the filled mushrooms. Bake the mushrooms in the oven for 50 minutes, until the stuffing is browned and crusty. Serve warm.

^{recipe courtesy: http://phoo-d.com}