Mar 25, 2020
Chorizo Mushroom Cap Pizza - Low Carb
Sorry, this post is so late. I got sucked into trying to keep up with all the latest numbers from all the various sources and made myself miserable. I'm so over the blame game and politics going on. I'm putting it in God's care and just doing what I can where I can. Ya'll stay safe out there and remember God's got this, especially when we aren't feeling it. This recipe was done before the social distancing thing but if you are blessed enough to get some real Mexican chorizo, enjoy.
These little babies turned out amazing! I hit up my local Mexican market not long ago and scored some fresh chorizo for the first time. (If you have one near you I suggest visiting one. They are great for finding new ingredients and products to play with.)
Chorizo Mushroom Cap Pizza
4 Portabello mushroom caps, cleaned and gills removed
1 link or about 4 oz. of fresh chorizo
Beef chorizo (1 Cacique brand)
1 28 oz. can crushed tomato (any brand)
1 block mozzarella cheese, grated
Preheat the oven to 400°. After you've cleaned and removed the gills from the mushrooms brush the insides with olive oil and set them aside. In a hot cast-iron skillet take the casing off of the fresh chorizo if there is any and fry it until it's crumbly and looks similar in texture to ground beef. (It will have more red in it due to the amount of chili.) When that's done split open the Cacique beef chorizo package and squeeze it out into the skillet. This will melt much more than the fresh chorizo and have more of a sauce-like consistency. Add the can of crushed tomatoes and cook until heated through.
Spoon this mixture (it should be pretty thick, resembling sloppy joes) onto the mushroom caps and top with cheese. Bake them in the oven for just until cheese has melted and gotten a pretty bubbly golden brown.