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Chorizo-Stuffed Mushrooms

Yields6 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Chorizo-Stuffed Mushrooms are savory, juicy, and bursting with flavor. These make for a hearty appetizer or tapas-style small bite, with smoky chorizo, sautéed aromatics, and gooey cheese all packed into tender roasted mushroom caps. They’re easy to prep, crowd-pleasing, and adaptable for any occasion — from holiday spreads to cocktail parties.

Chorizo-Stuffed Mushrooms

For the Mushrooms
 24 white button or cremini mushrooms (medium-large size)
 1 tbsp olive oil
 Salt & pepper, to season
For the Chorizo Filling
 6 oz Spanish-style cured or Mexican-style raw chorizo, casing removed and crumbled
 1 small shallot, finely chopped
 1 clove garlic, minced
 2 tbsp fresh parsley, finely chopped
 ¼ cup grated Parmesan cheese
 ⅓ cup cream cheese or goat cheese, softened
 ¼ tsp smoked paprika (optional, for extra depth)
 Black pepper, to taste
 Optional: ¼ tsp red chili flakes for extra heat
 Optional: ½ tsp lemon zest for brightness
For Topping
 ¼ cup shredded cheese (Manchego, mozzarella, or cheddar all work)
 Optional garnish: more parsley, paprika, or chili flakes
Prepare the Mushrooms
1

  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.

Make the Filling
2

  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.

Stuff & Bake
3

  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

Serve
4

  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.

Serving & Pairing Ideas
5

  • 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

Tips & Variations
6

  • 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.

Nutrition Facts

6 servings

Serving size