Chorizo Stuffed Mushrooms

Add a little Mexican zing to your next batch of chorizo stuffed mushrooms with the spicy flavor of fresh chorizo sausage and nutty Manchego cheese. These melt in your mouth mushrooms are perfect for your holiday party.

One of my favorite veggies are mushrooms and they are so versatile.

They are great added to pastas and salads, delicious on top of pizza and are a must next to any cut of grilled beef.

They are also great when showcased on their own as a party appetizer.

This recipe can be made for any holiday and I especially love to bring out this appetizer platter on Cinco de Mayo.

How to make chorizo stuffed mushrooms

For this recipe I wanted a bite-sized morsel with a little zing and a cheesy finish.

I chose baby bella mushrooms for this recipe although portobellos would be just as delicious.

I snapped off the stems and placed them cap side down in a cast iron skillet.

Next, I cooked a spicy chorizo mixture with manchego cheese, spices, red wine and Worchestershire sauce.

I also mixed in panko breadcrumbs to help bond my ingredients together and stuffed each mushroom cap full.

Finally, I baked the mushroms in the oven for about 20 minutes until they were done.

Baking these mushroom caps in a cast iron skillet in the oven helps distribute the heat and seal in the juices from the mushrooms.

A baking sheet is another option if you don’t have a cast iron skillet.

This mixture paired with the earthy flavor of the mushroom is just delicious.

I also have stuffed this chorizo and manchego cheese mix inside boneless chicken breasts before grilling.

No more boring chicken!

More great appetizer recipes

• Ricotta Crostini with Balsamic Strawberries
• Spinach Artichoke Dip
• Butternut Bacon Potstickers
• Bread Dip with Olive Oil and Sun Dried Tomatoes

If you love this recipe, please leave a comment with a five-star rating. Be sure to follow HOME & PLATE on FACEBOOK | INSTAGRAM | PINTEREST for all the latest content, recipes and updates.

Remember to subscribe to HOME & PLATE NEWSLETTER to get the latest recipes delivered directly to your inbox!

Chorizo Stuffed Mushrooms

Ali Randall

Add a little Mexican zing to your next batch of chorizo stuffed mushrooms with the spicy flavor of fresh chorizo sausage and nutty Manchego cheese.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Mexican

Servings 6

Ingredients

  

• 10 ounces baby bella mushrooms, saving the stems
• 1/2 pound Mexican chorizo, casing removed, cooked and crumbled
• 1 tablespoon Worchestershire sauce
• 1 tablespoon red wine
• 1/2 cup Panko breadcrumbs
• 1 tablespoon parsley, chopped
• 1/3 cup Manchego cheese, shredded
• 1/3 cup olive oil

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit. Using a damp paper towel clean the mushrooms, removing and saving half the stems. Chop the reserved stems. Brush the mushroom caps with olive oil before placing them cavity side up in a cast-iron skillet.
• Over medium heat cook the chorizo until browned and crumbled. Add the reserved stems and cook for two minutes more. Pour in the red wine and Worchestershire sauce and mix to incorporate. Transfer the chorizo mixture to a bowl. Stir in the breadcrumbs, chopped parsley, cheese and olive oil.
• Spoon in the chorizo mixture into the mushroom cavities. Bake until the mushrooms are tender and golden on top about 20 minutes.
  

Keyword Chorizo Stuffed Mushrooms

If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

homeandplate

Learn how to make this delicious cheesy zucchini c

This easy cheesy bacon chicken casserole is a deli

Indulge in a delicious homemade apple pie made wit

This ground turkey skillet recipe is chock full of

This dark chocolate hummus recipe taste like choco

What to Serve with Swordfish (10 BEST Side Dishes)

This buffalo chicken dip without shredded cheese i

Buffalo chicken fingers fried to perfection and di

Load More... Follow on Instagram