Soy-Chorizo Stuffed Mushrooms (and Trader Joe's Party Tips)
Trader Joe's is a great resource when you're entertaining, whether it's the variety of affordable wines, the selection of cheeses and other ready-to-go appetizers, or time-saving ingredients for feeding a crowd with ease. I recently interviewed cooking instructor and food blogger Tracy Holleran about her best entertaining tips, her favorite TJ party helpers, and her party Do's and Don'ts. We love Tracy's ideas so much that she has been featured in two of our Trader Joe's cookbooks! You'll find her Souper Fast Alphabet Soup in The Trader Joe's Companion and her Herbed Citrus Shrimp with Quinoa and Goat Cheese is in the brand new Cooking with Trader Joe's Cookbook: Dinner's Done! Tracy also has a fantastic Soy Chorizo Stuffed Mushroom recipe, perfect for kicking off any party (vegetarian too!) that she was nice enough to share below. I really enjoyed trying the recipe myself - very easy and very tasty. The Soy Chorizo receives rave reviews from Trader Joe's fans, and the heat and "meaty" texture fit perfectly with these mushrooms, the flavor balanced nicely by Parmesan, parsley, and cream cheese. As a party appetizer, I love that it can be prepared ahead of time and put in the oven when guests arrive. (The recipe is below. For other stuffed mushroom recipes, try our Spinach and Feta Stuffed Baby Portobellos or Creamy Stuffed Mushroom Caps.)Deana: Tracy, what are the challenges of entertaining and doing it easily, well, and affordably?
Tracy: Entertaining can be stressful! Deciding what types of foods to serve is just the first step. Pulling everything together is the key. This can be challenging if you don't have a plan in place. I like to make 'to do 'lists for the days leading up to my party. Which things can I do a week ahead of time, which things can be done a day or so in advance, and which things need to be done the day of the party? It helps to keep me on track and not forget anything. It also helps to keep to your budget so you're not at the store the day of the party just buying everything in sight because you haven't thought it all through.
Deana: I tend to be a freeform shopper, but when I'm throwing a party, I always make a list too! What are your Do's and Don'ts of stress-free entertaining?
Deana: I tend to be a freeform shopper, but when I'm throwing a party, I always make a list too! What are your Do's and Don'ts of stress-free entertaining?
I like to serve a combination of homemade dishes and simple, no-cook/no-prep items. For instance, I'll spend the time on a few 'signature' things like my stuffed mushrooms everyone always loves (recipe below), but then I'll also have a cheese and cracker platter and some chips and dip which don't require anytime or effort. If I'm having a dinner party I focus on the main course, but will then purchase a dessert to save on time and stress.
Deana: Any suggestions on what to serve in general - are more people doing cocktail parties with just drinks and small bites?
Tracy: I think dinner parties can be overwhelming to a lot of people because everything has to be ready at the same time, so people tend toward the cocktail parties where timing is less of an issue. However, usually at a cocktail party you're serving a larger number of different things, so if you're not careful it could end up as MORE work than a dinner party! The key to ANY party is being organized and doing as many things ahead of time as you can.
Deana: Any suggestions on what to serve in general - are more people doing cocktail parties with just drinks and small bites?
Tracy: I think dinner parties can be overwhelming to a lot of people because everything has to be ready at the same time, so people tend toward the cocktail parties where timing is less of an issue. However, usually at a cocktail party you're serving a larger number of different things, so if you're not careful it could end up as MORE work than a dinner party! The key to ANY party is being organized and doing as many things ahead of time as you can.
Deana: That's a good point! If serving dinner in particular, what are some tips to follow to avoid spending the whole night in the kitchen?
Tracy: In the warmer weather I'll try to grill only the entrée, and have all my side dishes prepared ahead of time and served cold or at room temperature (like different salads—green, bean, pasta,or veggie). In colder weather I might start out with a soup that I've prepared ahead of time and only requires reheating, then do some sort of entrée that is baked or roasted and holds well. Pair that with a nice big salad and perhaps one simple side dish you've prepared ahead of time and you're set! Don't forget the store-bought dessert! I avoid dishes that require too much last-minute, hands-on stovetop cooking (like risotto) or things that don't hold well (like a stir-fry that might get mushy).
Deana: Your favorite do-ahead apps or favorite party helpers from Trader Joe's?
Tracy: As I mentioned before, cheese and crackers are key. TJ's has such a great selection of delicious, well-priced cheeses (the Goat Gouda, Cambazola and the St Andre are my favorites), and a huge variety of crackers (I'm in love with the Pita Bite Crackers). I also love their dips—-the White Bean with Basil is always a huge hit, and everyone loves the guacamole sold in the refrigerator section. There are also so many yummy things in the frozen section—-I like to heat up an Alsace Pizza and cut it into bite-sized pieces as an appetizer, or the frozen steamer clams that cook in their own butter sauce are a perfect super-simple first course (and are fabulous over linguine too!).
Deana: Those are great tips. The Tarte d'Alsace is one of our favorite zero-fuss appetizers as well!
Soy-Chorizo Stuffed Mushrooms
(Makes about 2 dozen)
These stuffed mushrooms are a great vegetarian alternative to the traditional sausage-filled variety, and pack a punch with their spicy kick! Trader Joe's Soy Chorizo is the secret ingredient that will keep your vegetarian and meat-eating friends all coming back for more...if they can take the heat!
2 - 10 oz packages Baby Bella Mushrooms (look for packages with larger-sized mushrooms)**
6 oz Trader Joe's Soy Chorizo, casing removed (half of one package)
3/4 cup fresh parsley (loosely packed, larger stems removed)
4 oz cream cheese, at room temperature
1/3 cup grated cheese (I prefer the parmesan/pecorino romano blend)
1 egg
1.) Preheat oven to 375 degrees F.
2.) To prepare the mushrooms, brush off any dirt from the caps and remove and discard the stems. Set aside.
3.) Add the chorizo (remove from casing) to the workbowl of a food processor (fitted with the metal blade). Pulse a few times to evenly grind (so no large pieces remain), and then add parsley, cream cheese, grated cheese and the egg. Pulse until thoroughly combined and creamy.
4.) Using a teaspoon, place filling into each mushroom cap, being careful not to overfill (filling should be about even with sides of mushroom and not overflowing). Place mushrooms (filled side up) in a baking dish.
5.) Bake for approximately 20 minutes, or until mushrooms have softened (they will release some of their liquids and appear 'wet' and darker in color), and filling is bubbly. Serve hot.
NOTE: any unused filling can be stored in anairtight container in your freezer for up to three months.
**Deana's note: On the west coast, the stuffing portobellos will likely be in 6-oz packages (with 6 mushrooms per package). When I made the recipe, I used 3 packages (18 mushrooms). I also took Tracy's tip on freezing the stuffing - I made a double batch and froze half of it. Making a double batch allowed me to use the entire chorizo sausage and the entire brick of cream cheese, so that no ingredients were left over. The mushrooms were a hit with us!
Thanks Tracy! For more of Tracy's recipes and tips, visit Tracy at her blog, Season To Taste. If you're in the Fairfield, CT area, you can sign up for one of her classes at The Secret Ingredient Cooking School.
**Deana's note: On the west coast, the stuffing portobellos will likely be in 6-oz packages (with 6 mushrooms per package). When I made the recipe, I used 3 packages (18 mushrooms). I also took Tracy's tip on freezing the stuffing - I made a double batch and froze half of it. Making a double batch allowed me to use the entire chorizo sausage and the entire brick of cream cheese, so that no ingredients were left over. The mushrooms were a hit with us!
Thanks Tracy! For more of Tracy's recipes and tips, visit Tracy at her blog, Season To Taste. If you're in the Fairfield, CT area, you can sign up for one of her classes at The Secret Ingredient Cooking School.
Posted by Deana Gunn at October 19, 2010 
Categories: Vegetarian and Vegan , Favorite Products, Food Recipes
Tags: appetizers Tracy Holleran Soy chorizo stuffed mushrooms hors d'oevres
Categories: Vegetarian and Vegan , Favorite Products, Food Recipes
Tags: appetizers Tracy Holleran Soy chorizo stuffed mushrooms hors d'oevres
The soy chorizo is delicious and one of my favorite vegetarian staples at Trader Joe's. I have some friends coming over this weekend and will be trying out these stuffed mushrooms - thanks!
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What is the garnish with the tiny leaves on top? Looks like purple basil but in miniature.
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Hi Andrea,
The garnish is a tiny bit of microgreens. Trader Joe's sells plastic containers of microgreens in the refrigerated produce section - I love them as garnish, in salads, or in wraps. The ones I put on Tracy's mushrooms are basil microgreens that I'd picked up from the farmers market, so you're right!
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These are great tips for entertaining. The host should also be able to enjoy the party! Thanks Tracy!
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I'm not even vegetarian but I love the soy chorizo at TJ. It tastes better, it's healthier, and it's easy to add to lots of dishes like eggs, rice, chili. I never thought to stuff mushrooms with it!
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Thanks, everyone! I really think you'll enjoy these...they are a huge hit every time I make them. Plus, the soy chorizo is actually spicier than the regular meat variety I usually buy (not availble at my TJ's), so people who like a little heat will love these! Good luck and enjoy!
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