Chorizo Mushrooms
Elevate your appetizer game with these irresistible Chorizo Mushrooms, a crowd-pleasing recipe that combines bold, savory flavors with melt-in-your-mouth textures. Tender button mushrooms are stuffed with a rich, creamy mixture of spicy chorizo, cream cheese, and sautéed mushroom stems, then topped with a crispy Parmesan breadcrumb crust for the perfect crunch. With just 15 minutes of prep time and a quick bake in the oven, these stuffed mushrooms are an ideal choice for parties, elegant dinners, or a tapas-inspired snack. Garnished with fresh parsley and a hint of garlic, this dish is a flavor-packed, gluten-friendly indulgence that's impossible to resist. Perfect for fans of hearty appetizers and one-pan recipes, these Chorizo Mushrooms are sure to become a go-to favorite!
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 150 grams Chorizo sausage
- 100 grams Cream cheese
- 50 grams Breadcrumbs
- 40 grams Grated Parmesan cheese
- 10 grams Parsley, chopped
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Clean the mushrooms with a damp paper towel to remove dirt and gently remove the stems. Save the stems for the filling and arrange the mushroom caps on a baking tray, cavity side up.
Finely chop the mushroom stems and set them aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped mushroom stems and cook for 3-4 minutes until softened and most of the moisture is evaporated.
Remove the chorizo sausage from its casing (if applicable) and add it to the skillet. Cook for 5-6 minutes, breaking it apart with a spoon, until browned and cooked through.
Reduce the heat to low and stir in the cream cheese until fully melted and combined with the chorizo mixture.
Season the filling with salt, black pepper, and half of the chopped parsley. Mix well and remove from heat.
Stuff each mushroom cap generously with the chorizo filling, pressing it down slightly to pack it in.
In a small bowl, combine breadcrumbs, grated Parmesan cheese, and 1 tablespoon of olive oil. Mix well until evenly coated.
Sprinkle the breadcrumb mixture over the stuffed mushrooms, ensuring they are evenly covered.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the tops are golden brown and crispy.
Remove from the oven, sprinkle with the remaining chopped parsley, and serve warm.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 316 mg | 7% | |
*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.
