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These delectable chorizo stuffed mushrooms will have you drooling before you even take your first bite! You may want to have a fork handy to retrieve all the bits that get away.
Quick and easy to put together, taking only about 40 minutes from beginning to end, and using only a handful of ingredients.
Great for a side dish, appetizer, potluck, or party. Plan to make at least a double batch!
Even my two boys, who [say they] don’t like mushrooms, said they were very good. They are very good eaters, BTW, are foodies in the making, and are my prime taste testers.
Just look at that juicy goodness! They are so juicy and flavorful, you for sure won’t be able to just eat one!
Making Chorizo Stuffed Mushrooms
These sausage stuffed mushrooms are easy to put together. They are also fairly quick, taking just about 15 minutes of prep time before going into the oven. You can clean and de-stem the mushrooms while the sausage, pepper, and onions cook.
The rest of the assembly for this easy stuffed mushroom recipe is pretty straightforward and quick.
After the sausage mixture is cooked, you will add the cream cheese and blend on low heat until it gets melty and is easy to combine.
The next step is filling each mushroom cap with sausage mixture and topping with parmesan cheese and parsley flakes.
These delectable stuffed mushrooms will cook for 10-15 minutes in the oven for a quick, easy, and delicious treat for you, your family, and whoever else is handy to help you devour these juicy, flavorful spicy stuffed mushrooms.
Stuffed Mushroom Appetizer Tips
You may have some chorizo stuffing mix left over after filling each mushroom cap. Don’t throw this out, as it can be used in a variety of ways. You can add it to a baked potato or use it as a dip for veggies, crackers, or chips. Or you could add it to an omelet. Use your imagination, but don’t let it go to waste!
I like to add the mushroom stems to the filling mixture for added flavor (plus I don’t want to waste them).
The degree of spiciness of these stuffed mushrooms depends on the hotness of your chorizo sausage. Mine wasn’t very spicy – I would consider it “mild.” But you can choose very spicy or you can opt for Italian or country sausage in place of the chorizo. The stuffed mushrooms will be just as delicious if you replace with a different type sausage.
You could also choose to replace the bell pepper with a hot pepper of your choice, like jalapeno or hot chilis. This stuffed mushroom recipe is pretty customizable, so get creative and own it! (But I think the original is pretty fantastic, so you’ll probably want to start with it.)
Any leftover mushrooms keep well in the refrigerator for a few days – 3 at the most – and make a great breakfast (at least, I thought so)!
It’s also good to know that you can put these mushroom appetizers together ahead of time and just pop them in the oven 20-30 minutes before needed.
I hope you enjoy these delicious, savory treats as much as my family and I do! Let me know how you like it in the comments below!
You may also like to try my Quick & Easy Shrimp Scampi recipe.
Chorizo Stuffed Mushrooms Appetizer
- 16 medium mushrooms (I used cremini)
- 1/2 pound chorizo sausage
- 8 ounces cream cheese
- 1/2 cup red sweet pepper finely chopped
- 1 cup onion finely chopped
- grated parmesan cheese to top
- parsley flakes to top (optional)
- Preheat oven to 350.
- Rinse and gently scrub mushrooms. Gently remove stems, finely chop, and set aside.
- Heat skillet to medium. Add sausage, mushroom stems, onion, and pepper, chopping sausage into small pieces with spoon or spatula.
- Saute 5-10 minutes or until onion is translucent and sausage is lightly browned.
- Lower heat and add cream cheese in small spoonfuls, stirring in as cheese melts.
- When cheese is fully melted and blended in, remove from heat.
- Fill each mushroom cap with sausage mixture and place on oven-safe pan (cookie sheet, casserole dish, or iron skillet).
- Top with parmesan cheese and parsley flakes and bake for 10-15 minutes or until browned, cheese is melty, and juice is flowing underneath mushrooms.