Farm-to-Fork Friday: Vegan chorizo-stuffed mushrooms with plant-based chef Nina Curtis

GOING TO LOVE THIS RECIPE. IT IS A PLANT BASED RECIPE FROM THE EXECUTIVE CHEF OF PLANT ISH, NINA CURTIS. SHE IS OUR VEGAN BFF, ALWAYS SHOWING US HOW TO GET MORE VEGETABLES AND PLANT BASED FOOD IN OUR DIET. SO TELL US ABOUT THESE STUFFED MUSHROOMS. SO THIS IS A CORNBREAD. AS YOU SAID, CHORIZO. IT’S ALL PLANT BASED VEGAN. SO I MADE CORNBREAD LIKE YOU DO. DAY OLD IS BEST. YOU CRUMBLE IT UP. AND THEN I’VE USED CHORIZO. IT’S A PLANT BASED. SO IT’S A TEXTURIZED SOY. SO IF YOU HAVE A SOY ISSUE I HAVE TO MAKE SOMETHING ELSE FOR YOU. AND THEN I’VE JUST PUT CHEESE IN IT AND THERE’S PARSLEY AND SEASONED IT WITH ALL THE GREAT SEASONING. AND THEN WE BAKE THEM OFF AT 425, ABOUT 15 MINUTES. IT DOESN’T TAKE A LONG TIME. I ACTUALLY MARINATED THE MUSHROOMS BECAUSE I LIKE FLAVOR. ALL RIGHT. WHAT DO YOU MARINATE THEM IN? I MADE IT WITH AMINO ACIDS A LITTLE BIT OF VEGAN HONEY. YOU COULD USE MAPLE SIRUP. YOU COULD USE AGAVE. AND THEN SALT AND A LITTLE BIT OF LEMON AND A LITTLE BIT OF APPLE CIDER VINEGAR. NOW, I LOVE THIS PLANT BASED RECIPE, BUT YOU COULD ALSO USE THE REAL THINGS TOO. WELL, YOU COULD USE THAT OTHER THING. ALL OF IT’S REAL. YOU COULD USE THE OTHER THING. YOU COULD USE WHAT PEOPLE ARE USED TO USING. YOU COULD USE REAL CHORIZO IF YOU WANTED REAL. IS THAT A MOMMY? AND IT’S JUST BEEN PROCESSED. YES. THAT’S TRUE. YES. YOU KNOW, LET’S LET’S EDUCATE THE PEOPLE SO THEY KNOW THIS IS NOT FOOD. IT’S FOOD. IT’S NOT FAUX FOOD. IT’S REAL FOOD. I TAKE A LITTLE BIT OF NUTRITIONAL YEAST. OH, I LOVE NUTRITIONAL YEAST. AND EVERYONE LOVES IT BECAUSE IT HAS A CHEESY FLAVOR. AND YOU JUST DUST THEM AGAIN. PRESENTATION. AND YOU KNOW, IT’S A GREAT APPETIZER. YOU CAN SERVE THEM TO GO ALONG WITH THE BEAUTIFUL VEGETABLES THAT YOU’RE MAKING. YOU CAN SERVE IT AS A STARTER WITH WHATEVER’S ON YOUR PLATE. MUSHROOMS ARE GREAT. THEY HAVE A LOT OF VITAMINS AND NUTRIENTS. YOU KNOW, I COULD GO ON AND ON, I WON’T, I WOULD LOVE I’D LIKE TO GET THE FUNGI IN BECAUSE IT’S DIFFERENT FROM THE ANIMAL OR THE PLANT KINGDOM. IT’S IT’S A GREAT THING TO BRING TO WATCH ANY THE BIG GAME OR BASKETBALL OR COLOR. THAT’S BEAUTIFUL. WHAT’S THIS CALLED AGAIN? THIS IS CALLED YOUR CHORIZO CORNBREAD STUFFED CREMINI MUSHROOMS. THEY’RE BABY BELLA’S IN THE STORE. THEY ARE BEAUTIFUL. OKAY, BELLA. ALL RIGHT NINA CURTIS, THANK YOU SO MUCH.

Whether you need finger food for watching football or an easy appetizer to take to a holiday party, stuffed mushrooms are a delicious and easy dish to make. On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis.Watch in the video above. See the recipe below. Plant-Based Chorizo Cornbread Stuffed Cremini MushroomsYield: 24 mushroomsIngredientsFor the Mushrooms: • 24 cremini mushrooms, cleaned (retain stems for stuffing) • 2 tbsp extra virgin olive oil (plus more for cooking) • Pinch of saltFor the Quick Marinade: • 2 tbsp coconut aminos • 1 tsp vegan honey, maple syrup, or agave • 1 tsp lemon juice • 1 tsp apple cider vinegar • Pinch of saltFor the Filling: • 1 ½ cups vegan cornbread, crumbled (scratch-made, day-old is best) • ½ cup vegan shredded mozzarella cheese • 4 oz vegan chorizo • ¼ cup celery, finely diced • ¼ cup yellow bell pepper, finely diced • ¼ cup fresh parsley, chopped • 1 tbsp garlic, mincedFor Garnish: • 2 tbsp scallions, thinly sliced • 2 tbsp diced green chilies (optional) • 1 tbsp chopped parsleyMethodMarinate the Mushrooms:Whisk together the coconut aminos, vegan honey (or substitute), lemon juice, apple cider vinegar, and a pinch of salt. Toss the mushroom caps in the marinade and let sit for 20-30 minutes, tossing occasionally.Prepare the Mushrooms:Preheat your oven to 425°F. Remove the stems from the mushrooms and finely chop the stems for the filling. Arrange the mushroom caps on a parchment-lined baking sheet.Cook the Filling:In a skillet, heat a drizzle of olive oil over medium heat. Cook the vegan chorizo for about 4 minutes, breaking it apart with a spatula. Add the chopped mushroom stems, celery, and yellow bell pepper. Season with salt and cook until tender, about 5 minutes. Let cool slightly.Combine the Stuffing Ingredients:In a bowl, mix the cooked chorizo and vegetable mixture with crumbled cornbread, vegan mozzarella, parsley, and garlic until evenly combined.Stuff the Mushrooms:Spoon the filling into the mushroom caps, pressing gently to pack the mixture.Bake:Bake the mushrooms for 15-17 minutes, or until tender and the filling is golden brown.Garnish and Serve:Let the mushrooms cool for about 5 minutes, then garnish with scallions and diced green chilies. Serve warm and enjoy!See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter

Whether you need finger food for watching football or an easy appetizer to take to a holiday party, stuffed mushrooms are a delicious and easy dish to make.

On this week's Farm-to-Fork Friday, KCRA 3's Lisa Gonzales shows us how to make stuffed vegan chorizo cornbread mushrooms with plant-based chef Nina Curtis.

Watch in the video above. See the recipe below.

Plant-Based Chorizo Cornbread Stuffed Cremini Mushrooms

Yield: 24 mushrooms

Ingredients

For the Mushrooms:

• 24 cremini mushrooms, cleaned (retain stems for stuffing)

• 2 tbsp extra virgin olive oil (plus more for cooking)

• Pinch of salt

For the Quick Marinade:

• 2 tbsp coconut aminos

• 1 tsp vegan honey, maple syrup, or agave

• 1 tsp lemon juice

• 1 tsp apple cider vinegar

• Pinch of salt

For the Filling:

• 1 ½ cups vegan cornbread, crumbled (scratch-made, day-old is best)

• ½ cup vegan shredded mozzarella cheese

• 4 oz vegan chorizo

• ¼ cup celery, finely diced

• ¼ cup yellow bell pepper, finely diced

• ¼ cup fresh parsley, chopped

• 1 tbsp garlic, minced

For Garnish:

• 2 tbsp scallions, thinly sliced

• 2 tbsp diced green chilies (optional)

• 1 tbsp chopped parsley

Method

Marinate the Mushrooms:
Whisk together the coconut aminos, vegan honey (or substitute), lemon juice, apple cider vinegar, and a pinch of salt. Toss the mushroom caps in the marinade and let sit for 20-30 minutes, tossing occasionally.

Prepare the Mushrooms:
Preheat your oven to 425°F. Remove the stems from the mushrooms and finely chop the stems for the filling. Arrange the mushroom caps on a parchment-lined baking sheet.

Cook the Filling:
In a skillet, heat a drizzle of olive oil over medium heat. Cook the vegan chorizo for about 4 minutes, breaking it apart with a spatula. Add the chopped mushroom stems, celery, and yellow bell pepper. Season with salt and cook until tender, about 5 minutes. Let cool slightly.

Combine the Stuffing Ingredients:
In a bowl, mix the cooked chorizo and vegetable mixture with crumbled cornbread, vegan mozzarella, parsley, and garlic until evenly combined.

Stuff the Mushrooms:
Spoon the filling into the mushroom caps, pressing gently to pack the mixture.

Bake:
Bake the mushrooms for 15-17 minutes, or until tender and the filling is golden brown.

Garnish and Serve:
Let the mushrooms cool for about 5 minutes, then garnish with scallions and diced green chilies. Serve warm and enjoy!

See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter

Farm-to-Fork Friday: Vegan chorizo-stuffed mushrooms with plant-based chef Nina Curtis

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Plant-Based Chorizo Cornbread Stuffed Cremini Mushrooms

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