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.
I love combining flavor-packed chorizo with savory mushrooms, sweet onions, and fresh kale, then finishing everything with a blanket of melted cheese. These chorizo stuffed mushrooms are rich, cozy, and absolutely perfect for fall and winter gatherings — the kind of appetizer that draws people back for seconds (and thirds).
They’re right at home on a holiday table, whether it’s Thanksgiving, Christmas, or New Year’s Eve, but I make them just as often for casual get-togethers or even a weeknight treat. Serve them as an appetizer, a side dish, or part of a tapas-style spread — just be sure to grab a few before putting the plate out, because they disappear fast.
For another delicious chorizo appetizer, make these super-simple glazed chorizo bites.
Key ingredients needed
These chorizo stuffed mushrooms use just a handful of ingredients. This is what you’ll need:
- Button mushrooms: Remove the stems to create a vessel for the stuffing.
- Chorizo sausage: Any spicy chorizo will taste great. We opt for Mexican chorizo.
- Kale: Balances the richness with slighty bitter undertones and adds a burst of flavor.
- Cheese: Grated parmesan and fontina cheese add a gooey, melty topping (you can sub for other cheeses if desired – White cheddar is also delicious).
- Port wine: Adds depth. You can sub for red wine if needed.
Recipe FAQs
Should I wash my mushrooms?
The mushrooms are like little sponges, so if you put them under running water, they’ll absorb the water. The best way to clean them is to use a damp piece of paper towel or cloth to wipe them down.
How do I store leftovers?
Store these in an airtight 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.
Can I add other vegetables or herbs?
Sure, please note that cooking time may vary depending on what you decide to add. Our top picks include chopped parsley, red bell peppers, or a bit of freshly ground black pepper.
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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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!