Cheesy Chorizo Stuffed Mushrooms

A Mexican version of our all time favorite Appetizer, these Chorizo Stuffed Mushrooms are easy and popular.

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings mushrooms

Calories 59kcal

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.

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.

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.