Dominican Stuffed Mushrooms with Longaniza and Queso Blanco

Prep Time: 10

Cook Time: 15

Total Time: 30

Servings:

Author: Gaila - Strength & Sazón

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Large mushroom caps filled with longaniza browned in sofrito, queso blanco, and topped with chicharrones molidos and Parmesan. High-protein Dominican appetizer ready in 25 minutes.

Ingredients

12 large cremini or baby portobello mushrooms stems removed and reserved
6 oz Dominican longaniza casings removed and crumbled (or turkey longaniza)
3 tablespoon homemade sofrito
2 garlic cloves minced
2 plum tomatoes diced small
½ cup queso blanco crumbled
2 tablespoon olive oil
Salt and black pepper to taste

Toppings:

3 tablespoon chicharrones molidos ground pork rinds
2 tablespoon grated Parmesan
Cooking spray

Instructions

Preheat oven to 400F (200C). Line a baking sheet with parchment paper. Arrange mushroom caps gill-side up.
Make the filling: finely dice the reserved mushroom stems. Heat olive oil in a pan over medium heat. Add garlic and cook 1 minute. Add sofrito, cook 2 minutes. Add crumbled longaniza and diced mushroom stems, cook 5 minutes until longaniza is browned. Add tomatoes and cook 2 more minutes. Season with salt and pepper. Remove from heat and fold in queso blanco while warm.
Fill: spoon the filling generously into each mushroom cap, mounding it slightly.
Top: mix chicharrones molidos and Parmesan in a small bowl. Sprinkle over each filled mushroom. Spray lightly with cooking spray.
Bake: bake 12-15 minutes until the mushrooms are tender and the topping is deep golden.
Rest 3 minutes before serving.

Notes

Do not overcrowd the baking sheet. If mushrooms release too much water during baking, blot the sheet around them halfway through - pooled water prevents the topping from crisping. Turkey longaniza works equally well and reduces the fat content significantly.

Nutrition

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