Chorizo Stuffed Portobellos

• Main Ingredient: Portobello mushrooms
• Serves: 6
• Recipe by: Cedar Works

Plank grilled portobello mushrooms make a wonderful simple side dish to accompany any meal and especially when stuffed with bacon and chorizo, they are super delicious. Brown portobellos have a delicious earthy flavour which is enhanced by grilling them on a cedar wood plank.

When shopping for portobello mushrooms, look for caps that are firm to the touch, and uniform in colour. Leave the spotty ones behind as they are most probably old. To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps before cooking.

INSTRUCTIONS

1. Soak the cedar planks in water for at least 1 hour. In a large skillet, cook the chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon and drain on paper towels. Discard drippings, but reserve 1 tablespoon in the pan.
2. Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook for another 30 seconds. In a large bowl, combine the meat mixture with the vegetable mixture and cheese then set aside.
3. Remove the stems from the mushrooms for easier grilling and with a spoon, scrape and remove the gills. Fill the caps with prepared mixture.
4. Place your planks on the grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. This indicates the plank is ready. Turn the planks over and place the mushroom caps on the planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

You can serve the mushrooms on the plank as it will look rustic and amazing. You can pair them with other grilled foods such as grilled meats and veg or you could use them as patties in burgers. Top with your favourite cheese, lettuce, tomato, red onion slices, and serve in a toasted bun.