1. Preheat oven to 375°F (190°C).

2. Clean mushrooms with a damp paper towel (don’t rinse — they absorb water).

3. Remove stems and set them aside (you’ll chop and use them in the filling).

4. Lightly toss mushroom caps with olive oil, salt, and pepper.

5. Arrange them cavity-side up on a baking sheet lined with parchment or foil.

1. In a skillet over medium heat, cook:

   • Chorizo, breaking it into small bits (if using raw)

   • Finely chopped mushroom stems

   • Shallot or onion

   Sauté for 5–6 minutes, until chorizo is cooked through and mixture is fragrant.

2. Add garlic, cook for 30 seconds more.

3. Remove from heat and stir in:

   • Cream cheese (or goat cheese)

   • Parmesan

   • Smoked paprika

   • Chili flakes (optional)

   • Lemon zest (optional)

   • Chopped parsley

   • Black pepper to taste

4. Mix until well combined. Let cool slightly before stuffing.

1. Spoon about 1–1½ teaspoons of filling into each mushroom cap.

2. Top each with a pinch of shredded cheese.

3. Bake for 20–25 minutes, or until:

   • Mushrooms are tender

   • Cheese is bubbly and golden

   • Tops are lightly crisped

1. Let cool slightly — they’ll be hot inside!

2. Garnish with:

   • Fresh parsley

   • A dusting of smoked paprika or chili flakes

   • A squeeze of lemon for brightness (optional)

Serve warm or at room temperature.

• Pair with:

  • Red wine like Tempranillo, Garnacha, or Zinfandel

  • Cold beer, especially lagers or amber ales

  • Sparkling water with lime for a fresh non-alcoholic option

• Add to a tapas spread with:

  • Marinated olives

  • Manchego cheese

  • Roasted peppers

  • Crusty bread

• Use cured Spanish chorizo for a firmer, less greasy result.

• Use Mexican chorizo for a juicier, more flavorful filling (must be cooked).

• Make it vegetarian: Sub chorizo with sautéed sun-dried tomatoes, smoked paprika, and walnuts.

• Make it gluten-free: Naturally GF — just confirm your chorizo and cheese are certified.

• Hosting tip: Serve in mini muffin liners for easy, mess-free grabbing.