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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!
What You'll Need
- 16 medium mushrooms (I used cremini)
- ½ pound chorizo sausage
- 8 ounces cream cheese
- ½ cup bell pepper (red), finely chopped
- 1 cup onion finely chopped
- parmesan cheese grated (to top)
- parsley (to top - optional)
How to Make
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 only need to cook for 10-15 minutes in the oven.
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.
Tips & FAQs
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."
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 the recipe in the comments below!
You may also like to try my Quick & Easy Shrimp Scampi recipe.
More Appetizers to Love:
- Cheese Ball Recipe with Bacon & Walnuts
- Curried Egg Salad Recipe with Tuna
- Southern Deviled Eggs with Bacon Recipe
- Sweetcorn Fritters with Bacon & Garlic Dipping Sauce
Recipe
Chorizo Stuffed Mushrooms Appetizer
Ingredients
- 16 medium mushrooms (I used cremini)
- ½ pound chorizo sausage
- 8 ounces cream cheese
- ½ cup bell pepper (red), finely chopped
- 1 cup onion finely chopped
- parmesan cheese grated (to top)
- parsley (to top - optional)
Instructions
- 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.
Nutrition
Don't Forget to Pin for Later!
Krissy Allori
Absolutely delicious! The sausage is so good in these.
Sally
Yes, it is - thanks Krissy!
Tracy
Yup, I'm drooling. Chorizo? Genius. I can't wait to bring these to my next party! Talk about a show stopper!
Sally
I believe they'll be a hit, Tracy!
Alexandra
Stuffed mushrooms are always a good idea! And I adore chorizo - what a delicious combination of flavours this is 🙂
Sally
I agree! Thanks Alexandra!
Veena Azmanov
This is surely a unique and amazing recipe. Love the presentation and looks delicious.
Sally
They are truly drool worthy! Thanks for stopping by Veena!
Brian Jones
They look superb, I reckon they would work wonderfully scaled up and stuffed into larger portobello shrooms for lunch or supper too.
Sally
That's a great idea, Brian! Would truly be a main entree with the larger mushrooms!
Katie Crenshaw | A Fork's Tale
Chorizo and mushrooms are a brilliant flavor combination. I could eat the whole batch all to myself. I can't wait to make these for my next dinner party.
Sally
Yes indeed, Katie! Totally agree ... I can eat a whole slew of them myself!
Julie
So very tasty! Thanks for sharing!
Sally
Thanks Julie!
Sara Welch
Love stuffed mushrooms and this recipe is no exception! Looking forward to enjoying these later this week; looks delicious!
Sally
I love them too, Sara! Hope you and your family love them as much as we do!
Cyndy
My husband loves Chorizo so I am always on the lookout for a fresh idea. These are amazing!
Sally
Chorizo is so good ... we love the spice of it! Thanks for stopping by, Cyndy!
Kathy
I am making these now. I used less onion and cream cheese and omitted the peppers ( I don't like peppers much ) but I think they will still be awesome.