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.
Stuffed mushrooms seem to be the ultimate party appetizer. Easy to grab and one-bite easy to eat.
Earthy and delicious, you don’t need a toothpick, or for that matter even a plate. Maybe a napkin if they’re as cheesy as this recipe.
Something so irresistible about stuffed chorizo mushrooms. They’ve cast a special spell on us.
And they’re easy on those of us preparing them. You can assemble earlier in the day and then pop them in the oven when it comes time to serve. And covered with foil, they travel pretty well.
So next time you’re thinking “stuffed mushrooms” take a walk on the wild side with a combo of just right spicy chorizo sausage and a good melting Mexican Cheese. Stuffed mushrooms with chorizo delivers a flavor combination that is addicting.
Seems like everyone takes a shining to a little mushroom cap filled with sausage and cheese.
Chorizo and mushrooms make great partners … sold? Let’s take a look.
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 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, It’s Easy.
- 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.
- Step 2: Clean the mushrooms with a damp paper towel, removing the stems. Place them cavity side up on a baking sheet pan.
- Step 3: With a small 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.
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.
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.
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 mushrooms a try. They’re a popular appetizer recipe for any gathering.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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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 350 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.
Nutrition
Cheesy Chorizo Stuffed Mushrooms…They’re what’s for an Appetizer.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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!