When the clock strikes midnight, you’ll want to be snacking on these bites!
1 lb pork chorizo, cooked and crumbled
1 lb large white mushrooms, cleaned and stems removed
Stems from mushrooms, chopped
6 ounces soft herb cheese
Handful of fresh dill, chopped fine
1/2 cup panko breadcrumbs
Juice and rind from one lemon
In a large bowl, combine chorizo crumbles, chopped mushroom stems, soft herb cheese, dill, breadcrumbs and lemon juice and rind. Scoop into the cavity of each mushroom. Drizzle stuffed mushrooms with olive oil. Bake at 350 degrees for about 30-40 minutes until mushrooms are soft and the tops are crispy. Garnish with a sprinkle of dill.
