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Chorizo stuffed mushrooms are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with just a few simple ingredients, but they are packed with flavor. The chorizo adds a savory kick, the mushrooms add an earthy depth, and the cheese adds a nutty richness. If you’re looking for an appetizer that is both impressive and easy to make, chorizo stuffed mushrooms are the perfect solution.
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, it also finds its place in soups, queso, as a nacho topping, and even as a pizza topping.
Key Ingredients and Substitutions
Using a handful of staples along with Mexican chorizo you can have an appetizer that 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 substitute a 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 since it is lighter and airier compared to 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 with the exact ingredients in the recipe card below.
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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 it’s casing and in a medium sized skillet over medium heat, cook it, breaking it up with a spoon. Once it 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 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. Garnish with fresh herbs, such as parsley or chives along with 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 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 honesty 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 your oven to 300 degrees°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 to 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
Mushrooms are porous, and excessive water absorption can affect their texture and flavor. Instead of soaking mushrooms in water, which can make them soggy, gently brush off any dirt or debris with a soft brush or a clean, damp cloth.
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Stuffed Mushrooms with Chorizo
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 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
- 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.