These chorizo stuffed mushrooms are a tasty treat! The filling is packed with spicy chorizo, creamy cheese, and herbs for extra flavor. Perfect as a party appetizer!
I love how each bite is a burst of goodness. Just pop them in the oven, and they’re ready in no time. Trust me; your friends will be begging for the recipe! 😄
Key Ingredients & Substitutions
Mushrooms: Button or cremini mushrooms are great choices. If you’re looking for something bigger, try portobello mushrooms. They have a meaty texture and can hold more filling!
Chorizo: You can use Mexican chorizo for a spicier kick! If you prefer a milder flavor or are vegetarian, consider using a plant-based sausage or seasoned lentils instead.
Breadcrumbs: Panko breadcrumbs add a delightful crunch. If you don’t have panko, regular breadcrumbs work too, though they might be less crispy. Gluten-free breadcrumbs are also a good alternative if needed.
Cheese: Parmesan adds a nice umami flavor, but feel free to swap it with feta or shredded mozzarella for a different taste.
How Do I Make Sure My Stuffed Mushrooms Are Perfectly Cooked?
Cooking these mushrooms perfectly is key! Here’s how to ensure they turn out great:
- Preheat your oven fully to ensure even cooking.
- Cleaning mushrooms properly helps them retain moisture. Use a damp cloth, not water, to wipe them down.
- Don’t rush the sautéing process! Let the onion and garlic soften to develop flavor before adding the chorizo.
- When stuffing, pack the filling lightly in the caps. It’s okay to create a small mound on top for extra crunch!
- Watch your baking time—inside should be tender, and tops golden brown. Check around the 15-minute mark to avoid overcooking.
How to Make Delicious Chorizo Stuffed Mushrooms
Ingredients You’ll Need:
For the Stuffed Mushrooms:
- 20 large button or cremini mushrooms, stems removed and finely chopped
- 8 oz (225g) Mexican chorizo sausage, casing removed
For the Filling:
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 3 tbsp fresh parsley, chopped (plus extra for garnish)
- 2 tbsp olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- Optional: pinch of smoked paprika or chili powder for extra smoky heat
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15-20 minutes to bake. In total, you’re looking at about 30-35 minutes from start to finish. Perfect for a last-minute appetizer!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Tray:
Start by preheating your oven to 375°F (190°C). While the oven heats up, line a baking tray with parchment paper or lightly grease it to prevent sticking.
2. Clean and Prepare the Mushrooms:
Take each mushroom and gently wipe it with a damp paper towel to clean off any dirt. Carefully pop off the stems and finely chop them, setting them aside for later use.
3. Sauté the Filling:
In a skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and chopped onion, sautéing them for about 2-3 minutes until they become fragrant and soft. This is where your kitchen will start smelling amazing!
4. Combine with Mushroom Stems:
Now, add the finely chopped mushroom stems to the skillet, cooking them for another 3-4 minutes. This helps to release their moisture and enhances the flavor.
5. Add the Chorizo:
Next, introduce the chorizo to the pan. Use a spoon to break it apart as it cooks. Keep it on the heat until it’s browned and fully cooked, which should take about 5-7 minutes.
6. Mix in the Filling Ingredients:
Once the chorizo is cooked, remove the skillet from the heat. Stir in the breadcrumbs, Parmesan cheese, and chopped parsley. Season the mix with salt, pepper, and the optional smoked paprika or chili powder to kick up the flavor. Mix everything until well combined.
7. Stuff the Mushrooms:
Grab a spoon and fill each mushroom cap generously with the chorizo mixture, pressing it lightly to pack it in.
8. Prepare for Baking:
Place your stuffed mushrooms on the prepared baking tray. Drizzle or lightly brush the tops with a little more olive oil to help them get that golden finish.
9. Bake Them to Perfection:
Pop the baking tray into the oven and bake for 15-20 minutes. You want the mushrooms to be cooked through and the tops to be golden and crispy.
10. Serve Warm:
After they are done baking, take them out and let them cool for a few minutes. Garnish with some extra chopped parsley before serving. Enjoy your spicy, savory chorizo stuffed mushrooms as an appetizer or snack!
Happy cooking!
Can I Use Different Types of Sausage?
Absolutely! While Mexican chorizo adds a wonderful spice, you can also use Italian sausage or even turkey sausage for a lighter option. Just be sure to adjust seasonings if you choose a milder sausage!
How Do I Store Leftover Stuffed Mushrooms?
Once cooled, place any leftovers in an airtight container and store them in the fridge for up to 3 days. To reheat, place them on a baking tray and warm them in the oven at 350°F (175°C) for about 10 minutes until heated through.
Can I Make the Filling Ahead of Time?
Yes, you can prepare the chorizo filling a day ahead. Just keep it in a sealed container in the fridge. When you’re ready to bake, stuff the mushrooms and proceed with the recipe as directed!
What Can I Serve with Chorizo Stuffed Mushrooms?
These stuffed mushrooms are a fantastic appetizer on their own, but they pair well with a fresh salad, crusty bread, or dips like chimichurri or garlic aioli for a complete party spread!
