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    Home > Appetizers and Beverages > Cheesy Chorizo Stuffed Mushrooms

    Cheesy Chorizo Stuffed Mushrooms

    Published: Oct 19, 2016 · Modified: Aug 25, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Colorado Style Stuffed Mushrooms. Make those little buttons come alive with Mexican flavors and lots of cheese.

    Little 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.

    mexican-stuffed-mushrooms

    I made stuffed mushrooms with chorizo this week.

    We were invited over to Party Central last Sunday to celebrate football Sunday with a Bronco game.

    I’ve dubbed our friends Greg and Cauleen’s house “Party Central” because they have a foosball table, a trampoline, a game room, a back yard that resembles a park and an ample supply of good wine. All kids, dogs and adults are destined to have a good time.

    Anyway, Greg was doing pizza on the grill and I declared that I was bringing appetizers. Chorizo Stuffed Mushrooms.

    My Italian Stuffed Mushroom recipe has been one of my most popular posts on my site. Seems like everyone takes a shining to a little mushroom cap filled with meat and cheese.

    Something so irresistible about them. They’ve cast a special spell on us.

    They’re a perfect appetizer. 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.

    Colorado Style Stuffed Mushrooms. Make those little buttons come alive with Mexican flavors and lots of cheese.

    As opposed to my regular go-to recipe, I decided on something on the wild side.

    Something to make that humble little button super food come alive with Mexican flavors. Using Colorado Haystack Mountain Vaquero Cheese, the filling was so good you might be tempted to eat it with a spoon.

    And if you’re looking for more mushroom appetizer recipe ideas, take a look at this very popular choice, Mushroom Bruschetta.

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    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.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Colorado Style Stuffed Mushrooms. Make those little buttons come alive with Mexican Flavors.

    Cheesy Chorizo Stuffed Mushrooms

    A Mexican version of our all time favorite Appetizer, Stuffed Mushrooms
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 38kcal
    Author: Lea Ann Brown

    Ingredients

    • 12 good sized button mushrooms cleaned, stems removed
    • 1/8 pound bulk Chroizo sausage
    • 1 medium sized shallot diced
    • 1 jalapeno pepper seeds and veins removed, diced
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon cumin
    • salt and pepper to taste
    • Olive oil for drizzling
    • 2 tablespoons cornmeal
    • 1/2 cup Vaquero cheese or your favorite Monterey Jack, shredded
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    Instructions

    • Clean the mushrooms with a damp paper towel, removing the stems.
    • Dice the stems and set aside. In a fry pan, cook the chorizo until almost done. Add the shallot 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 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.
    • 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 cheese.
    • Bake 350 degrees for 15 – 20 minutes. Or until cheese is just starting to brown and mushrooms are tender.

    Nutrition

    Calories: 38kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Cheesy Chorizo Stuffed Mushrooms…They’re what’s for an Appetizer.

    Lea Ann Brown
    Lea Ann Brown

    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.

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    Reader Interactions

    Comments

    1. Ann from Sumptuous Spoonfuls says

      October 17, 2018 at 8:42 am

      I love the bold flavors in these stuffed shrooms! I think I need to make these soon.

      Reply
      • Lea Ann Brown says

        October 18, 2018 at 5:25 am

        Thank you so much Ann. Let me know how you like them.

        Reply
      • Lea Ann Brown says

        October 21, 2018 at 11:54 am

        Thank you Ann.

        Reply
    2. Brandy says

      November 20, 2017 at 3:58 pm

      Making these for the second time. We LOVE them! Do you put the diced up stems into the stuffing?

      Reply
    3. Larry says

      October 23, 2016 at 4:17 am

      They look and sound delicious LA – nice revision.

      Reply
      • Lea Ann Brown says

        October 23, 2016 at 6:34 pm

        Thank you Larry.

        Reply
    4. Susan says

      October 22, 2016 at 1:14 pm

      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 🙂

      Reply
      • Lea Ann Brown says

        October 23, 2016 at 6:36 pm

        Hope you give them a try and let me know if that hubs likes them.

        Reply
    5. cheri says

      October 20, 2016 at 4:07 pm

      Love the combo of ingredients that you used Lea Ann, chorizo makes everything taste better.

      Reply
    6. Abbe@This is How I Cook says

      October 19, 2016 at 9:28 pm

      These ound fabulous! Mexican mushrooms would also go great with that bean soup! I think I have dinner in mind!

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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