📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 221kcal
Ingredients
- 8 oz Mexican chorizo casings removed; sub: bulk Italian sausage + 1 tsp smoked paprika
- 8 oz cremini mushrooms sliced thick; sub: button or portobello caps
- 1 tbsp olive oil sub: bacon fat or avocado oil
- 3 garlic cloves smashed; sub: 1/2 tsp garlic powder
- 1/2 tsp smoked paprika sub: chipotle powder
- Sea salt & cracked pepper to taste
- 1 tbsp fresh parsley chopped; sub: cilantro
Instructions
- Render & brown: Heat olive oil in a skillet over medium-high. Add chorizo; break up and cook 2 min until it releases fat.
- Add mushrooms: Tip in mushroom slices. Sauté 3 min, stirring occasionally, until edges caramelize and chorizo deepens in color.
- Flavor burst & finish: Stir in smashed garlic, paprika, salt, and pepper; cook 1 min more until garlic is golden and fragrant. Scatter parsley and serve sizzling.
Nutrition
Serving: 1serving | Calories: 221kcal | Protein: 9g | Fat: 19g | Fiber: 0.5g
Tried this recipe?Let us know how it was!
About This Dish
Earthy cremini mushrooms soak up the smoky-paprika spice and juicy drippings of crumbled Mexican chorizo in this five-minute stovetop wonder.
Health Benefits
- Chorizo’s hearty fats keep keto eaters satisfied while delivering B-vitamins and zinc.
- Mushrooms add gut-friendly prebiotic fiber without spiking carbs.