Owen's loaded blushing belle potato with mushroom chorizo topping

By Little Chef Owen
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A filling dinner you won't soon forget!

SERVES
3
 TO
4
TOTAL TIME

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

  1. Preheat oven to 400 degrees.
  2. Slice potatoes into thin slices and place in bowl.
  3. Drizzle potatoes with olive oil and spices.  Stir to coat.
  4. Spread potatoes on baking sheet and cook for 20-25 minutes.
  5. Sauté the mushrooms, onions and chorizo sausage for about six to eight minutes.
  6. Place mushroom mixture in a bowl with cream cheese and thyme. 
  7. Mix thoroughly with a hand blender or spoon.
  8. Using a small spoon (1/2 teaspoon or less), place a small amount of the mushroom filling onto each potato slice. 
  9. Top with shredded mozzarella cheese.
  10. Bake for another five minutes or until the cheese is melted.
  11. Place on small appetizer plate and sprinkle with green onions. 

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