Print
Chorizo Stuffed Mushroom Caps are topped with cheese and baked till melty and delicious. They're easy to make ahead and a crazy delicious appetizer recipe for any party. | theendlessmeal.com

Chorizo Stuffed Mushroom Caps

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 36 mushroom caps 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: North American

Description

Chorizo Stuffed Mushroom Caps are topped with cheese and baked till melty. They’re easy to make ahead and a crazy delicious appetizer recipe for any party.


Scale

Ingredients

  • 36 button mushrooms, stems removed from caps
  • 1 tablespoon olive oil, plus more for the pan
  • 1 cup thinly sliced onion
  • 1/2 lb. spicy chorizo, minced
  • 3 garlic cloves, minced
  • 1/2 cup finely minced kale, packed
  • 2 tablespoons port wine (or sub red wine)
  • Sea salt, to taste
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups grated fontina cheese, divided (see notes)

Instructions

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Place the mushroom caps on the baking sheet, top side down.
  2. 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.
  3. 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.

Notes

Feel free to switch up the cheeses. A sharp white cheddar would also be delicious.

4 grilled pork chops with lots of tasty charred bits on a plate.

5 Days of

Pork Miracle Recipes

Get our FREE tips, techniques, and the most popular pork recipes so you can cook pork like a pro!