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Spicy Chorizo-Stuffed Mushrooms
Kathie Clane

Spicy Chorizo-Stuffed Mushrooms

Delicious spicy chorizo-stuffed mushrooms, combining smoky sausage and tender mushrooms, make a perfect bite-sized appetizer for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 16 stuffed mushrooms
Course: Uncategorized
Cuisine: Spanish
Calories: 114
Ingredients Method Notes

Ingredients
  

  • 12-16 large mushrooms button or cremini
  • 250 g spicy chorizo crumbled
  • 1/2 cup cream cheese softened
  • 1/4 cup shredded mozzarella or Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/4 tsp chili flakes optional for extra spice
  • Salt and pepper to taste
  • Olive oil for brushing

Method
 

  1. Preheat the oven: Set to 375°F (190°C) and line a baking tray with parchment paper.
  2. Prepare the mushrooms: Clean the mushrooms and remove the stems. Use a spoon to gently scoop out the gills to make room for the filling.
  3. Cook the chorizo: In a pan over medium heat, cook the crumbled chorizo until browned and crispy. Drain excess fat if necessary.
  4. Make the filling: In a bowl, combine the cooked chorizo, cream cheese, mozzarella or Parmesan, garlic, parsley, paprika, chili flakes, salt, and pepper. Mix until well combined.
  5. Stuff the mushrooms: Spoon the chorizo mixture into each mushroom cap, pressing down gently to pack it in.
  6. Bake: Arrange the stuffed mushrooms on the prepared baking tray. Brush the mushroom caps with olive oil to help them crisp up. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.
  7. Serve: Garnish with extra parsley and enjoy warm as a delicious appetizer.

Notes

  • For extra flavor, try adding a squeeze of lime juice or a drizzle of hot sauce before serving.
  • If you're making these in advance, you can prep the stuffed mushrooms and store them in the fridge until you're ready to bake them.