Chorizo Cheddar Stuffed Portabella Caps
Elevate your appetizer or main course game with these crave-worthy Chorizo Cheddar Stuffed Portabella Caps! Juicy portabella mushroom caps serve as the perfect earthy base, generously stuffed with a bold mixture of savory ground chorizo, sharp cheddar cheese, sweet red bell peppers, and aromatic shallot and garlic. Finished with melted cheddar and a pop of fresh parsley, these stuffed mushrooms are roasted to tender perfection, delivering a flavor-packed bite in every forkful. Perfect as a hearty side dish or a standout entrée, this recipe is a quick 40-minute crowd-pleaser with optional breadcrumbs for extra texture. Whether you're hosting a dinner party or treating yourself to a cozy dinner, these protein-packed, cheesy mushroom caps bring a gourmet touch to any table.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 200 grams Ground chorizo sausage
- 120 grams Cheddar cheese, shredded
- 0.5 medium Red bell pepper, finely diced
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Breadcrumbs (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scoop out the gills with a spoon to create space for the filling.
Brush each mushroom cap with 1 tablespoon of olive oil on both sides and place them on the prepared baking sheet, gill side up.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the shallot and cook for 1-2 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant. Add the ground chorizo and cook until browned and fully cooked, breaking it into crumbles with a spoon.
Add the diced red bell pepper to the skillet and cook for an additional 2-3 minutes until slightly softened. Season the mixture with salt and black pepper.
Remove the skillet from heat and stir in half of the shredded cheddar cheese and the breadcrumbs, if using. This will help bind the filling.
Spoon the chorizo mixture evenly into the mushroom caps, pressing it gently into the caps. Top each filled mushroom with the remaining shredded cheddar cheese.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the cheese is melted and the mushrooms are tender.
Garnish with fresh parsley and serve warm. Enjoy your Chorizo Cheddar Stuffed Portabella Caps!
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 16.1 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 969 mg | 75% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2565 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
