Chorizo Stuffed Mushrooms

I love stuffed mushrooms for a party appetizer because you can assemble them earlier in the day, then simply pop them in the oven to bake when guests arrive. Fair warning, they will disappear quickly once you set them out! Even my mushroom hating husband loves these easy stuffed mushrooms.

If you’ve never cooked with chorizo before, you’re in for a treat. This sausage is packed full of flavor with seasonings like ground chilis, cumin, paprika, oregano, coriander, etc. Yep, you guessed it, it’s basically a flavor explosion in your mouth. Check out Chorizo and Bean Chili for another delicious way to use this spicy Mexican sausage. It’s also delicious in an egg scramble, which is how we use it most often.

Your holiday parties deserve a superstar like these mushrooms, but Chorizo Stuffed Mushrooms are the perfect appetizer to serve any time of year.

FAQs:

Why do you not rinse mushrooms?Mushrooms are like little sponges and will absorb water when rinsing. The best way to clean mushrooms is to simply use a damp cloth to wipe any dirt away.

How to store leftover stuffed mushrooms?Store mushrooms in an airtight container in the refrigerator for up to two days. To reheat, heat oven to 350ºF, and heat the stuffed mushrooms until warmed through, about 8-10 minutes.

Ingredients for Stuffed Mushrooms:

• Mushrooms: I used baby bella.
• Chorizo: Chorizo is a spicy Mexican sausage.
• Onion & bell pepper: Add additional flavor to the sausage.
• Roasted garlic: Roasting garlic brings out its nutty, sweetness. See the article How to Roast Garlic for easy tips.
• Bread crumbs: I used gluten-free panko crumbs.
• Manchego cheese: A mild, slightly nutty flavored Spanish cheese made from goat’s milk.
• Cream cheese: Aids in binding the ingredients together.
• Greek yogurt: Greek yogurt is lower in calories and fat than sour cream.
• Cilantro: Brings an earthy, herby flavor to the mushrooms.

Ingredient Tip:

• Chorizo: Make sure to use uncooked Mexican chorizo rather than hard, cured Spanish chorizo.

How to Prepare Chorizo Stuffed Mushrooms:

• Begin by prepping the mushrooms. Clean the mushrooms, then remove the stems. Use a small spoon to carefully remove the gills and small amount of mushroom from the bottom. Either finely chop the stems to add to the filling, or use them in a soup or casserole recipe. Set the mushrooms aside.
• Finely chop the onion and bell pepper.
• Heat a skillet over medium heat, then add a tablespoon of avocado oil. When the oil shimmers, add the onions and bell pepper. Sauté until they are beginning to soften about 5-7 minutes. Add the chorizo (and chopped mushroom stems if using), and use your spatula to break the chorizo apart into small crumbles. Cook, stirring occasionally, until the chorizo is cooked through, about 8 minutes. Remove from the heat, and carefully drain any extra fat.
• Preheat the oven to 375ºF, and line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet.
• Add the chorizo mixture and the remaining ingredients to a large bowl, and mix together well until all the ingredients are incorporated.
• Spoon the mixture into the mushroom caps. Be generous, you want a nice mound on top of each mushroom.
• Bake for about 15-20 minutes until the mushrooms begin to brown. If you like a crispier top, broil on high for a minute or two. Just keep a close eye on them so that they don’t burn.

Recipe Tip:

• If using minced garlic instead of roasted, add the minced garlic to the chorizo mixture during the last 2 minutes of cooking.

Serving Suggestions:

• Serve warm as a delicious appetizer.
• You can also stuff larger Portabella mushrooms to make a meal of the dish.
• If you have extra stuffing, it’s delicious served on top of crostini as well.

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Ingredient Substitutions:

• Baby bella mushrooms: White mushrooms work just as well.
• Chorizo: Any sausage you like can be used, but I like the spicy flavor of chorizo.
• Roasted garlic: Minced garlic will also work, just use less.
• Manchego cheese: You could also use a cheese like parmesan, Asiago, Pecorino Romano, Swiss, or a mild cheddar.
• Greek yogurt: Sour cream is a good substitute.
• Cilantro: If you’re not a fan, sub in parsley, or simply omit it.
• Make it vegetarian: Simply use a plant-based crumble in place of the chorizo. Add cumin, oregano, and chili powder to mimic the flavor of chorizo.

Recipe Notes:

• I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.
• Parchment paper makes clean up a breeze. If You Care's parchment is unbleached and compostable.

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