Chorizo and Cheese Stuffed Mushrooms
This recipe creates a savory appetizer featuring white mushroom caps generously stuffed with a rich, flavorful blend of cooked Portuguese or Spanish chorizo, creamy cream cheese, and sharp cheddar. Baked until golden and bubbly, these stuffed mushrooms offer a perfect balance of spice and creaminess, ideal for a starter or snack.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 skillet Medium-sized for cooking chorizo
- 1 Small spoon For stuffing mushrooms
- 1 Cutting Board and Knife
Ingredients
Main
- 12 White Mushroom capped and cleaned
- 4 oz. Portuguese or Spanish Chorizo
- 4 oz. Cream Cheese
- 6 oz. Cheddar Cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Gently clean the white mushrooms with a damp cloth and carefully remove the stems. You can discard the stems or finely chop them for another use.
- In a medium skillet over medium heat, cook the Portuguese or Spanish chorizo, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease thoroughly.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the cooked, drained chorizo. Mix until all ingredients are well incorporated.
- Using a small spoon, generously fill each mushroom cap with the chorizo and cheese mixture, mounding it slightly on top.
- Arrange the stuffed mushrooms in a single layer on a baking sheet, ensuring there is some space between each mushroom.
- Bake for 15-20 minutes, or until the mushroom caps are tender and the cheese filling is bubbly and lightly golden brown.
- Remove the baking sheet from the oven and let the stuffed mushrooms cool for a few minutes before serving.
- Serve warm as a delicious appetizer.
Notes
Select uniformly sized white mushrooms for even cooking and a consistent presentation. When cooking the chorizo, ensure it's thoroughly browned and all excess fat is drained; this prevents the mushrooms from becoming greasy. For the cheese mixture, ensure the cream cheese is at room temperature to achieve a smooth, lump-free consistency with the cheddar and chorizo. Avoid overstuffing the mushroom caps, as the cheese will melt and expand slightly during baking. A touch of smoked paprika in the filling can deepen the flavor, and a sprinkle of fresh chopped parsley or chives after baking adds a vibrant finish and freshness. Monitor baking closely to prevent rubbery mushrooms or burnt cheese.