5.0 from 9 votes
Chorizo-Stuffed Mushrooms
This classic appetizer with a southwest twist is pretty much made for NYE.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 17 mins
Servings: 8 servings
Calories: 242 kcal
Course:
Appetizer
Cuisine:
American , Mexican
Ingredients
- 24 large white mushrooms caps and stems separated
- 4 tablespoons olive oil divided
- 3 tablespoons marsala wine or medium-dry sherry
- 9 ounces Mexican beef or pork chorizo homemade or store bought
- 3/4 cup minced scallions white and green parts (6 scallions)
- 2 teaspoons minced garlic 2 cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup panko crumbs
- 5 ounces crema mexicana
- 1/3 cup freshly grated cotija queso
- 2½ tablespoons minced fresh cilantro optional
Instructions
- Preheat the oven to 325 degrees F.
- Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with olive oil and the Marsala. Set aside.
- Cook the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
- Add the chopped mushroom stems and cook for 3 more minutes.
- Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
- Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the crema and stir until the mixture is creamy.
- Remove from heat, stir in the cotija queso. Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
- Sprinkle with cilantro, if using.
Cup of Yum
Notes
- Use fresher mushrooms for better flavor and texture.
- Select larger mushrooms (about 2-inches across) so you can fit more filling.
- Select mushrooms that are almost even in size so they'll bake evenly.
- Gently wipe mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggle the stem back and forth until it releases. Reserve the stems.
- These Chorizo-Stuffed Mushrooms taste delicious on their own, but feel free to serve with Chimichuri Sauce.
- Store leftover mushrooms in the refrigerator in an airtight container (they shouldn’t sit at room temperature longer than 2 hours).
Nutrition Information
Serving
3mushrooms
Calories
242kcal
(12%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
33mg
(11%)
Sodium
680mg
(28%)
Potassium
233mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
337IU
(7%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 3mushrooms | |
| Calories | 242kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 680mg | 28% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.