Earthy button mushrooms come alive with Western flavors for these Chorizo Stuffed Mushrooms. Try these cheesy, chorizo, jalapeno pepper-stuffed mushrooms for your next appetizer. The filling is so good, you might be tempted to eat it with a spoon.
Check out my recipe for Mexican Deviled Eggs with Chorizo. Another popular finger food appetizer.
What You Can Expect From This Recipe
How To Make Chorizo Stuffed Mushrooms
Bold, Cheesy, and Party-Perfect Bites
Chorizo Stuffed Mushrooms are the ultimate crowd-pleasing appetizer. Easy to grab, one bite delicious, and full of bold, spicy flavor. These little mushroom caps are loaded with savory chorizo sausage and melty Mexican cheese, making them a no-full finger food your guests will rave about.
Whether you’re hosting a party or heading to one, this make-ahead recipe has you covered. Assemble them earlier in the day, then bake just before serving. They even travel well when covered with foil.
Want to elevate your stuffed mushrooms? Learn:
- How to choose between Spanish and Mexican chorizo
- The simple stuffing technique
- A secret ingredient trip to add a little crunch
- Make-ahead and travel tips for stress-free prep
Next time you think “stuffed mushrooms,” add a spicy twist with this irresistible chorizo and cheese combo. They’re easy to make, hard to resist—and always a hit.
Chorizo 101 – Which Type Is Right?
Mexican vs. Spanish Chorizo
- Please note, we’re making these Chorizo Stuffed Mushrooms with bulk Mexican Chorizo, packaged and resembling ground beef. And it resembles ground beef in texture after it’s cooked.
- You can also use Mexican Chorizo sausage that comes in a tube. It’s a product that contains a lot of oil, so you may have to buy two tubes, as once it’s cooked, there’s not a lot of meat left. It’s a bit mushier in texture and would work fine for this recipe. Once cooked, drain in a colander to remove the excess oil.
- And please don’t confuse Spanish Chorizo with Mexican Chorizo. Spanish chorizo is dry cured and smoked. It’s commonly sold in links and simply won’t work to make these stuffed mushrooms. Save that product for soups or your next charcuterie board.
Ingredients You’ll Need
- Vegetables: Fine chopped jalapeno pepper and sweet onion.
- Medium sized button mushrooms: I like to use Baby Bella mushrooms because of their rustic appearance. White button mushrooms will work also.
- Chorizo Sausage: Chorizo is a spicy Mexican sausage. For ease in cooking, select bulk sausage rather than links for this recipe.
- Melting Cheese: Use a good melting cheese like Monterey Jack, Muenster, Pepper Jack (my choice), or Mexican Queso Asadero.
- Spices: Ground cumin and New Mexico red chile powder.
- Olive Oil: We’ll use olive oil to drizzle the mushrooms right before cooking. Doing so will help them brown.
- Yellow Cornmeal: Yellow cornmeal is used as a binder and adds a slight crunch and rustic flavor. You can also use masa here.
Step by Step Instructions, How To Make Chorizo Stuffed Mushrooms
- Step 1: In a medium fry pan, cook the chorizo until almost done. Add the diced onion and diced jalapeno and cook until tender, about 3 minutes. Make sure the chorizo is broken up into as small of pieces as you can get it. That way it will fit nicely into the mushroom caps. Add the chili powder, cumin and a few dashes of salt and pepper. Let cool a bit to make filling mushrooms easier. Taste and adjust seasonings to your liking. Drain the chorizo on paper towels to remove any excess grease.
- Step 2: Clean the mushrooms with a damp paper towel, removing the stems. Use a sharp paring knife to remove some of the area where the cap has been removed. This will hollow them about a bit and make more room for the filling. Place them cavity side up on a baking sheet pan.
Variations For The Filling
- Mushroom Stems: Fine chop the mushrooms stems and add to the chorizo as you brown.
- Wine: If you’re sipping some red wine while making these, add a few tablespoons to the chorizo as it cooks. It will add another layer of rich flavor.
- Bacon Bits: I’ve added some chopped bacon as I cooked the chorizo. Everyone loves bacon and it’s just one more reason to love these mushrooms.
- Vegetarian: Use a plant based Chorizo sausage.
- Step 3: With a small spoon, (I like to use a grapefruit spoon) fill the caps with the chorizo mixture, patting the mixture with your fingers so it forms in the mushroom cap.
- Step 4: Sprinkle each mushroom with cornmeal.
- Step 5: Top each mushroom with a pinch of shredded cheese.
- Step 6: Bake 350 degrees for 15 – 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.
- Step 6: Place the baked chorizo stuffed mushrooms on your favorite serving plate. Garnish with fine chopped cilantro if you wish.
Tips For Success
- Put those knife skills to work. Chop the onion and jalapeno pepper into very small diced pieces. The smaller the cut, the easier they will fit into the mushroom caps.
- When cooking the chorizo, make sure to break it up into the smallest pieces you can. Again, it will stay put in that mushroom cap much better.
- Troubleshooting, How To Keep Mushrooms From Getting Soggy: Mushrooms can become soggy if you’ve rinsed them with water before prep. Gently clean them with a paper towel. A wet textured filling can also cause the bottom of the mushrooms to become soggy. This chorizo cheese filling does not fall into that category as long as you pat the chorizo dry with paper towels to remove excess grease. A high oven temperature, such as 400 degrees, will also keep stuffed mushrooms from becoming soggy.
How to Make Ahead
- Prepare this recipe through step 5, then cover them with plastic wrap and refrigerate until ready to bake.
- Bring them to room temperature, or add a couple of minutes to the cooking time if they’re still cold.
- These mushrooms can be prepped and refrigerated for up to one day before baking.
Serving Ideas
These chorizo stuffed mushrooms are a very popular choice for any party gathering, such as wine night gatherings, back yard bbq‘s, a tapas themed party or even a game day treat. But they also make a filling side dish for taco night. Try them with Lobster Tacos, Shrimp Tacos or our favorite, Dutch Oven Tri-tip Tacos.
Mushrooms and steak are a great pairing. Serve these as an appetizer or side for Flank Steak, or even a Grilled T-bone.
All mushrooms absorb water like a sponge. Avoid rinsing them under water, as the texture will become compromised and they’ll become harder to brown. If you’re pan frying them or baking them, like for this stuffed mushroom recipe, simply use a damp paper towel to wipe off any visible dirt.
Even though big with flavor, Chorizo sausage is not a particularly spicy sausage. The New Mexico chile powder on the other hand can carry quite a punch of heat. Add the chile powder a little at a time, tasting, until you reach your heat level. Seed and devein the jalapeno peppers for a milder spice level.
Assuming that the chorizo sausage you purchase has no fillers, this should be a gluten free Mexican appetizer.
Storage and Reheating
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator. I like to line the bottom of a snap-top storage container with a small sheet of paper towel. This will draw any of the moisture out of the mushroom and keep them from getting soggy. They’ll keep for up to three days.
- To Reheat: Reheat in the oven using a low temperature like 250 degrees. Place them on a sheet pan with a wire rack. The air beneath the mushrooms will keep them from getting soggy and preserve their texture. An air fryer is also a good way to reheat. Don’t reheat any leftover stuffed mushrooms in the microwave. The microwave will cause them to get soggy.
More Recipes Using Chorizo
Can’t get enough of Mexican Chorizo sausage? Here are some more recipe ideas for you to try. The most popular on my site is for Chorizo Soup. Hearty and filling and bursting with flavor.
And if you’re looking for even more fun finger food appetizer recipes, don’t miss my
Appetizer Category. You’ll find lots of party recipes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.
And another very popular mushroom appetizer recipe is this one for, Mushroom Bruschetta.
I hope you give these chorizo stuffed mushrooms a try. They’re a popular appetizer recipe for any gathering.
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Cheesy Chorizo Stuffed Mushrooms
Ingredients
- 12 good sized button mushrooms wiped cleaned, stems removed
- ¼ pound Chorizo sausage bulk rather than links.
- ½ small sweet onion diced
- 1 jalapeno pepper seeds and veins removed, diced
- ¼ teaspoon New Mexico chile powder add ½ teaspoon if you want more heat. Or Cayenne pepper works well here.
- ½ teaspoon cumin
- ½ teaspoon Kosher Salt
- 1 Tablespoon Olive oil for drizzling
- 2 tablespoons cornmeal
- ½ cup Pepper Jack Cheese Shredded. Or your favorite melting cheese. Monterey Jack or cheddar works well here.
Instructions
- Clean the mushrooms with a damp paper towel, removing the stems.
- In a fry pan, cook the chorizo until almost done. Add the diced onion and diced jalapeno until tender, about 3 minutes. Make sure the chorizo is broken up into as small of pieces as you can get it. So it will nicely fit into the mushrooms.
- Add the chile powder, cumin and a few dashes of salt and pepper. Let cool a bit to make filling mushrooms easier. Taste and adjust seasonings to your liking.
- Place the mushroom caps on a sheet pan or 9 x 11 casserole dish, and drizzle with olive oil.
- With a small spoon, fill the caps with the chorizo mixture, patting the mixture with your fingers so it forms in the mushroom cap. Sprinkle each mushroom with cornmeal. And then top with a pinch of cheese.
- Bake 400 degrees for 15 – 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.
Notes
-
- Put those knife skills to work. Chop the onion and jalapeno pepper into very small diced pieces. The smaller the cut, the easier they will fit into the mushroom caps.
-
- When cooking the chorizo, make sure to break it up into the smallest pieces you can. Again, it will stay put in that mushroom cap much better.
- How To Keep Mushrooms From Getting Soggy: Mushrooms can become soggy if you’ve rinsed them with water before prep. Gently clean them with a paper towel. A wet textured filling can also cause the bottom of the mushrooms to become soggy. This chorizo cheese filling does not fall into that category as long as you pat the chorizo dry with paper towels to remove excess grease.
Nutrition
Cheesy Chorizo Stuffed Mushrooms…They’re what’s for an Appetizer.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Your spicy chorizo sausage stuffed mushrooms would certainly be a crowd pleasure at a party.
Lea Ann, I would definitely eat your chorizo filling by the spoonful. These stuffed mushrooms look mighty tasty.
Velva
I love the bold flavors in these stuffed shrooms! I think I need to make these soon.
Thank you so much Ann. Let me know how you like them.
Thank you Ann.
Making these for the second time. We LOVE them! Do you put the diced up stems into the stuffing?
They look and sound delicious LA – nice revision.
Thank you Larry.
Stuffed mushrooms are something I don’t think about making often enough. These look amazing, Lea Ann, and the chorizo would be a huge hit with the husband 🙂
Hope you give them a try and let me know if that hubs likes them.
Love the combo of ingredients that you used Lea Ann, chorizo makes everything taste better.
These ound fabulous! Mexican mushrooms would also go great with that bean soup! I think I have dinner in mind!