This post may contain affiliate links. Please read our disclosure policy.
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.
For another delicious chorizo appetizer, make these super simple glazed chorizo bites.
Combining flavor-packed chorizo with savory mushrooms, sweet onions, and fresh kale, and topping it off with melted cheese. These chorizo stuffed mushrooms are the perfect appetizer for your fall and winter gatherings! Whether it's Thanksgiving, Christmas, or New Year's Eve, (or any night of the week), these are sure to get the party started. Just make sure you snag a few before setting the plate out as they will disappear quickly! Make them an appetizer, side dish, or include them in a tapas-style spread.
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.
- Olive oil: To sauté the chorizo and vegetables.
- Onion: Brings a sweet undertone.
- Chorizo sausage: Any spicy chorizo will taste great. We opt for Mexican chorizo.
- Garlic: Adds an earthy, savory flavor.
- 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.
- Sea salt: To enhance the flavor.
How to make chorizo stuffed mushrooms
This winning chorizo stuffed mushroom recipe is made with these simple instructions:
- Prep the mushrooms: Preheat oven and then line a baking sheet with parchment paper or a baking mat. Place the mushroom caps (with mushroom stems removed) on the sheet, top side down.
- Sauté the stuffing: Cook the onions, chorizo, and garlic in a skillet until cooked through. Add the kale until it wilts, then season with sea salt
- Bake and melt the cheese: Spoon the chorizo mixture into the mushroom caps then top off with the cheeses. Bake in the oven for 20-25 minutes or until the mushrooms are cooked and the cheese is melted.
Love chorizo? Try these recipes!
Chorizo is juicy and brings a delightful kick of heat to any dish. Enjoy it at any time of the day with these delicious recipes:
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.
What wine should I pair these the stuffed mushrooms?
This dish pairs beautifully with either red or white wine. With the earthy, savory, and spicy elements of the stuffed mushroom, we would opt for red wine.
Our top picks include a shiraz for its bold and peppery notes that complement the earthiness and smokiness of the mushrooms and chorizo. Malbec and Zinfandel both have dark fruity flavors with just a hint of spiciness. If you prefer a lighter wine, go for a Pinot Noir with earthy undertones. If you're a white wine drinker, we'd opt for a buttery oaked Chardonnay.
Can I add in other vegetables or herbs?
Sure, just be aware 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.
- 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
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.