Chorizo and Jarlsberg Stuffed Mushrooms
Ready or not…Here come the holidays!
It’s that time of year when seasonal decorations adorn our homes and towns. The smell of evergreen trees and the crackling sounds of wood burning fireplaces make for memorable evenings spent indoors while the frosty and snowy nights bring scenes reminiscent of Norman Rockwell in the mornings.
It’s the season of hope and friendship and the time of year when we turn our attention to entertaining with family and friends. However, if you’re like me and the thought of spending endless hours in the kitchen just doesn’t seem like the hope or friendship that represents the true holiday spirit, we look for recipes that are quick, easy, and delicious and give you more time around the fire chatting and sipping a glass of bubbly.
Serve the stuffed mushrooms with an assortment of cheeses and fresh fruit
Jarlsberg is our everyday snack cheese and we always include it in our special occasion get-togethers with friends. I usually serve it as part of a cheese plate with several other cheeses, fresh fruits, prosciutto or sliced sausages, spicy fig jam, and nuts. During the holiday festivities, you may want to go beyond the cheese plate and create something more elegant, such as hot hors d’oeuvres, so here is a recipe for something simple and tasty that guests will remember, Chorizo and Jarlsberg Stuffed Mushrooms.
These are an easy to eat one or two bite appetizer that people will love. There’s nothing worse than an appetizer that requires a knife or fork to eat or a large flaky pastry that requires several bites to consume while trying to balance your drink at a cocktail party. We hostesses have to think of these things.
You can make these ahead and top with grated Manchego before baking
One of my favorite all-time small bites is stuffed mushrooms. When I was cooking at an early age, I would stuff mushrooms with either a creamy spinach and bread crumb mixture or a cheesy crab filling. They were so good when fresh out of the oven and served warm; creamy and rich, they were often the headliner of the party. The best part about these tasty morsels is that they can be prepared ahead of time and then baked in the oven and finished just before serving.
When I was asked by Jarlsberg to create a simple and easy holiday appetizer, I immediately thought of some of my old favorites and stuffed mushrooms was one of them. Of course, I have been a bit obsessed lately while “Spicing up the South” with our cookbook with Anthony Lamas, Southern Heat, so spicing up the mushrooms seemed like an obvious thing to do.
These mushrooms are the perfect one to two bite appetizer
Chorizo and Jarlsberg Stuffed Mushrooms are a perfect make-ahead appetizer for your holiday parties and get-togethers. With the trend toward spicier and hotter foods, your friends, family, and neighbors will love these cheesy and meaty mushrooms. They would also be great served at football parties during the Super Bowl. Spice them up heavily and serve them with cold beer. What could be better?!
Larger stuffing mushrooms (think in terms of what can be eaten in two bites) are available during the holiday season, so be sure to look for those to use in this recipe. I use Mexican chorizo that is readily available in local grocery stores or at your butcher. Two of the smaller chorizo links work in this recipe or you can ask for the same amount of freshly ground chorizo at the butcher counter. If you purchase links, you’ll need to remove the casings.
Bake them and serve immediately while they’re still warm
Chorizo is a spiced sausage and every brand has its own unique flavor. Seasoned with paprika, coriander, crushed red pepper, cumin, and ground annatto seed, chorizo brings some Latin heat to this party. After draining the meat and adding the other ingredients, you might want to add a little more spice or seasoning. It really will depend on the type of chorizo you use and how hot or spicy you want your filling.
Jarlsberg is a wonderful melting cheese with a subtle nutty flavor, so it blends perfectly with the spicy chorizo. It’s a great snacking cheese and appetizer cheese, so I think this is an ideal pairing when combining these ingredients.
Make extras just in case people can’t eat just one or two
I added a little crunch and substance with panko crumbs, a binder with mayonnaise (which also adds a bit of tanginess), and fresh parsley for brightness. Topped with Manchego cheese, a wonderful Spanish cheese, there is a layering and complexity of flavors that is fun and unique.
Make these ahead before guests arrive with one or two other appetizers and heat them before serving for a stress-free evening of entertaining. Oh, and don’t forget to chill the bubby!
Cheers!
Hearty and delicious, these are the perfect appetizer for a holiday gathering
Jarlsberg is hosting a holiday giveaway on their Facebook page, so be sure to drop by and enter for your chance to win!
For your holiday menu planning, here are some other recipes that include Jarlsberg cheese:
1905 Salad (from the Columbia Restaurant in St. Augustine, FL)
Chorizo and Jarlsberg Stuffed Mushrooms
Ingredients:
1 pound large white mushrooms (for stuffing)
Extra-virgin olive oil
2 small links Mexican chorizo, casing removed and crumbled (2.7 ounces each)
1 cup grated Jarlsberg cheese
1/4 cup Panko crumbs
2 Tablespoons chopped Italian parsley
1 1/2 Tablespoons mayonnaise
Kosher salt & freshly ground pepper, to taste
1/2 cup grated Manchego
Directions:
1. Preheat oven to 375 degrees. Spray or lightly oil a baking sheet and set aside.
2. Clean mushrooms with a mushroom brush or dry paper towel and remove stems. Rub the mushroom caps with olive oil and set aside.
3. In a medium skillet over medium-high heat, brown chorizo for several minutes until meat is cooked through and has rendered its fat, breaking into small pieces with a wooden spoon. Drain meat.
4. In a medium bowl, add cooked chorizo, grated Jarlsberg, Panko, parsley, and mayonnaise. Blend together well and then taste for seasonings. adjust salt and pepper or heat, as desired. Fill mushroom caps evenly with stuffing mixture and place on prepared baking sheet. The stuffing will hold together well, so pack the filling in tightly. Sprinkle each mushrooms with grated Manchego, pressing down on the cheese so it adheres to the filling. (*If you're going to make these ahead, cover them lightly and refrigerate at this point.)
5. Bake at 375 degrees for 15 to 20 minutes, or until Manchego begins to melt and mushrooms are heated through. (* This may take longer if the mushrooms have been refrigerated). If desired, quickly put them under the broiler for a few seconds to brown the cheese. Serve immediately.
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