The holidays call for appetizers that impress without the stress, and these stuffed mushrooms with chorizo are exactly that. Tender mushroom caps hold a savory filling of seasoned chorizo, aromatic onions and garlic, topped with crispy Panko and sharp Parmesan cheese. These quick and easy appetizers come together in just minutes, making them ideal for last-minute holiday entertaining when you want something special that feels elevated and intentional.
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For more holiday party favorites, you’ll want to try my Thanksgiving charcuterie board for a stunning spread, or serve these stuffed mushrooms alongside cranberry brie tartlets for a perfect flavor combination. For the complete holiday experience, pair these with our cranberry Manhattan to complement these savory bites.
What is Chorizo?
The world of chorizo is divided into two distinct flavors: Spanish chorizo and Mexican chorizo, both crafted from pork. Spanish chorizo draws its rich red hue from a blend of garlic, salt, and smoked paprika, a signature spice that imparts a distinctive smoky aroma. While Spanish chorizo boasts a variety of flavors, each enhanced by unique spices and herbs, it is typically smoked and cured, eliminating the need for cooking before consumption. This versatile sausage graces charcuterie boards, tapas platters, and paella, adding depth and complexity to every dish.
In contrast, Mexican chorizo is composed of pork seasoned with a medley of herbs, spices, chile peppers, and vinegar, encased in a casing. Sold in its raw form, Mexican chorizo requires removal from the casing prior to cooking. Traditionally enjoyed at breakfast, we also add it to our hatch queso, as a topping for nacho bars, and even as a pizza topping.
Key Ingredients and Substitutions
Using a handful of staples and Mexican chorizo, you can make an appetizer everyone will love.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Cremini Mushrooms: For this recipe, you want a smaller-type mushroom. We prefer cremini, but you can substitute baby bella or white button mushrooms.
- Mexican Chorizo: We used a locally made Mexican-style chorizo, but you can substitute ground pork sausage.
- Onion and Garlic: Both of these aromatics add depth, complexity, and additional flavor to the stuffed mushrooms.
- Panko: To bind the stuffing together, you will need breadcrumbs. We prefer Panko because it is lighter and airier than traditional breadcrumbs.
- Parmesan Cheese: With its nutty, sharp umami flavor, Parmesan cheese balances the richness of the chorizo and earthiness of the mushrooms.
How to Make Chorizo-Stuffed Mushrooms
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: The mushrooms should be tender and cooked through, but not mushy. The baking time will vary depending on the size of the mushrooms, so be sure to check them often.
1. Cook the Chorizo, Garlic, and Onions: Preheat the oven to 375°F. Remove the stems from the mushrooms and gently wipe away any dirt, but don’t wash them. Mushrooms are like sponges, and water can make mushrooms soggy and bland. Remove the chorizo from its casing and in a medium-sized skillet over medium heat, cook it, breaking it up with a spoon. Once it is cooked through, add the chopped onions and minced garlic and cook until the onions are soft. If necessary, remove any excess grease.
2. Make the Stuffing: In a bowl, combine the cooked chorizo mixture with the Panko, Parmesan cheese, chopped parsley, salt, and pepper.
3. Stuff the Mushrooms: Using a spoon, generously fill each mushroom cap with the chorizo mixture, pressing it down slightly, then place it on a parchment-lined baking sheet. Once all the mushrooms have been stuffed, drizzle them with olive oil.
4. Bake the Mushrooms: Bake for about 15-20 minutes or until the mushrooms are tender and the tops are golden brown. Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs, such as parsley or chives, and grated Parmesan for a pop of color and freshness.
Make-Ahead and Storage
Make-Ahead: The chorizo mixture can be made in advance. Allow it to cool and then store them in an air-tight container in the refrigerator for up to 2 days. When ready to bake, clean and stuff the mushrooms, then bake per the recipe instructions.
How to Store: Leftover stuffed mushrooms are never as good as fresh-baked, and honestly, we rarely, if ever, have leftovers. But if you do, they can be stored in an air-tight container in the refrigerator for up to 2 days. We don’t recommend freezing them.
How to Reheat: To reheat leftover stuffed mushrooms in the oven, preheat the oven to 300°F. Place the leftover stuffed mushrooms on a baking sheet and cover them with foil or aluminum wrap. Bake for 10-15 minutes, or until the mushrooms are heated through. To reheat in the microwave, place the leftover stuffed mushrooms on a microwave-safe plate, then cover them with a damp paper towel. Microwave on low power for 30-60 seconds, or until the mushrooms are heated through. Be careful not to overcook the mushrooms, as they can become mushy.
Recipe Tips and Notes
- Choose the right mushrooms. Cremini, portobello, and button mushrooms are good choices for stuffing. They are all firm and have enough space to hold the filling.
- Don’t skip the aromatics in the chorizo mixture. Onion, garlic, and bell pepper are all good options. You can also add other vegetables, such as zucchini, carrots, or spinach.
- Fill the mushrooms generously. You want the filling to be mounded on top of the mushrooms.
- Serve the mushrooms immediately. Chorizo-stuffed mushrooms are best served immediately, while they are still hot and crispy.
Frequently Asked Questions
More Appetizer Recipes To Try
Looking for more appetizer recipes for your next happy hour or gathering? Try these other favorites:
- Charcuterie Skewers – Elevate your appetizer game with this charcuterie board alternative. They are the perfect grab-and-go appetizer for parties, picnics, a light lunch, or as a snack.
- Crab Spinach Artichoke Dip – Perfect for parties, potlucks, or game day! It’s made with spinach, artichoke hearts, lump crab meat, and 3 kinds of cheeses, then it’s baked to golden perfection. This crowd-pleasing dip will be gone in minutes!
- Goat Cheese and Caramelized Onion Tartlets – Combine sweet caramelized onions, tangy goat cheese, and buttery puff pastry for the perfect holiday appetizer.
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Stuffed Mushrooms with Chorizo
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Equipment
- Medium Bowl
- Medium Skillet (8 inches)
- Baking or Casserole Dish
Ingredients
- 12 large white or cremini mushrooms, cleaned and stems removed
- 1 cup chorizo sausage, casing removed
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- ¼ cup Panko
- ¼ cup parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
- salt and black pepper, to taste
- olive oil, for drizzling
Instructions
- Preheat your oven to 375°F.
- Clean the mushrooms and remove the stems. Set aside the mushroom caps on a baking sheet.
- In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through.
- Add chopped onions and garlic to the skillet. Cook until the onions are softened. Remove any excess grease if necessary.
- In a bowl, combine the cooked chorizo mixture with breadcrumbs, Parmesan cheese, chopped parsley, salt, and pepper. Mix well.
- Generously fill each mushroom cap with the chorizo mixture, pressing it down slightly. Place on a parchment lined baking sheet.
- Drizzle olive oil over the stuffed mushrooms for added flavor.
- Bake in the oven for about 15-20 minutes or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let them cool for a few minutes before serving.
