Portobello Mushrooms stuffed with garlic, shallots and chorizo

Dscn4688

Course Appetizers

Ingredients in this Recipe

1 1/2 tablespoon balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
1 good sized shallot, peeled and finely chopped
1/2 cup whole wheat panko bread crumbs
2 large garlic cloves, peeled and finely chopped
2 tablespoons finely chopped Spanish Chorizo (the hard, dry kind)
2 tablespoons unsalted butter
4 good sized, Portobello mushrooms, stems removed
4 ounces aged Gouda cheese, shredded
sea salt and freshly ground black petter, to taste

Recipe Preparation

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