Chorizo Stuffed Mushrooms
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Spice up your appetizer game with these chorizo stuffed mushrooms that combine the rich, smoky flavors of chorizo with the earthiness of mushrooms, and top it off with delicious, melty cheese! They’re a crowd-pleaser and super easy to make ahead.
These chorizo stuffed mushrooms are one of my favorite appetizers when I want something that feels a little special without a lot of effort. Savory mushrooms are filled with a rich mixture of chorizo, sweet onions, kale, and cheese, then baked until golden and bubbling.
The combination of flavors is hard to resist. Spicy chorizo brings plenty of bold flavor, kale adds balance and freshness, and Fontina and Parmesan melt into a gooey, savory topping. A splash of port wine adds depth and helps bring the filling together beautifully.
I love serving these for holiday gatherings, casual parties, or as part of a tapas-style spread. They’re hearty, packed with flavor, and always one of the first things to disappear from the table.
For another delicious chorizo appetizer, make these super-simple glazed chorizo bites.
How do I store leftovers? Store these in a covered container in the refrigerator for up to two days. Reheat in a hot oven until they’re warmed through – usually 8-10 minutes in a 350-degree Fahrenheit oven.
Chorizo Stuffed Mushrooms Recipe
Ingredients
- 36 button mushrooms (stems removed from caps)
- 1 tablespoon olive oil (plus more for the pan)
- 1 cup thinly sliced onion
- ½ lb spicy chorizo sausage (minced)
- 3 cloves garlic (minced)
- ½ cup finely minced kale (packed)
- 2 tablespoons port wine (or sub red wine)
- Sea salt (to taste)
- ½ cup grated Parmesan cheese
- 1 ½ cups grated fontina cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet, top side down.36 button mushrooms
- Heat the oil in a large frying pan over medium-hight heat. Add the onion and cook until soft, about 3-4 minutes. Add the chorizo and garlic and cook until the chorizo is cooked through, about 5 minutes. Add the kale and port and let the kale wilt. Season to taste with sea salt.1 tablespoon olive oil, 1 cup thinly sliced onion, ½ lb spicy chorizo sausage, 3 cloves garlic, ½ cup finely minced kale, 2 tablespoons port wine, Sea salt
- Divide the chorizo mixture between the mushroom caps and top each with the parmesan and fontina cheeses. Bake in the oven for 20-25 minutes, or until the mushrooms are cooked and the cheese has melted.½ cup grated Parmesan cheese, 1 ½ cups grated fontina cheese
Notes
Nutrition
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I made them for Mother’s Day and they were an hit! added more kale and chopped mushroom stems and used just Parmesan cheese. The instructions do not include how long to bake the mushrooms before stuffing so they were a bit over cooked. Please add it to the recipe. Thanks!
Hi Patty! The mushrooms aren’t baked before filling. In step 1, you simply prep the mushrooms and get them ready to be filled. They’re only baked after you fill them. So happy they were still a hit!
My Ex-wife used to make some almost like these. I loved them. So, I am sure I will love these too.
These were fantastic! I made them for a new years party and they were a huge hit. Thank you!