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Owen's loaded blushing belle potato with mushroom chorizo topping
A filling dinner you won't soon forget!
SERVES
3
TO
4
Ingredients
- 680 grams of Blushing Belle Little Potatoes
- 2 tablespoons of olive oil
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/8 teaspoon of cayenne pepper
- Salt and pepper
- 1 pound of crimini mushrooms
- 115 grams of cream cheese, softened
- 55 grams of mozzarella cheese (block form not fresh so can be grated)
- 85 grams of cooked chorizo sausage
- 2 green onions
- 1 yellow onion
- Fresh thyme leaves
Directions
- Preheat oven to 400 degrees.
- Slice potatoes into thin slices and place in bowl.
- Drizzle potatoes with olive oil and spices. Stir to coat.
- Spread potatoes on baking sheet and cook for 20-25 minutes.
- Sauté the mushrooms, onions and chorizo sausage for about six to eight minutes.
- Place mushroom mixture in a bowl with cream cheese and thyme.
- Mix thoroughly with a hand blender or spoon.
- Using a small spoon (1/2 teaspoon or less), place a small amount of the mushroom filling onto each potato slice.
- Top with shredded mozzarella cheese.
- Bake for another five minutes or until the cheese is melted.
- Place on small appetizer plate and sprinkle with green onions.
