Chorizo Stuffed Mushrooms

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Earthy mushroom caps stuffed with spicy chorizo and cream cheese, and topped with fresh cilantro. This spiced-up take on classic stuffed mushrooms may be my new obsession.

Stuffed mushrooms and probably my favorite appetizer. They are the first thing I order when I go to an Irish pub, and I always look forward to them on Thanksgiving. Since were are nearing summer and not November, I wanted to try something with a spicy and fresh flavor. These chorizo stuffed mushrooms are seriously amazing, and they only take four ingredients. They technically only require three ingredients if you don’t top with cilantro, but I highly recommend adding the cilantro. It adds a freshness to the dish and really compliments the flavors in the chorizo.

What is Chorizo?

Chorizo is a heavily season pork sausage used in Spanish and Mexican cuisine. Spanish chorizo is usually made with garlic and smoked paprika and has a deep, brick-red color with smokey flavors. Mexican chorizo is made with vinegar and chili peppers, giving it a tangy, spicy flavor.

For this recipe I used Mexican pork chorizo from Cacique. This is the brand that I typically use when cooking with chorizo because I like the flavor and its easy to grab at my local grocery store. I haven’t tried this recipe with Spanish chorizo, but I think the smokey flavor would go great with the mushrooms.

chorizo stuffed mushrooms on a white plate, topped with fresh chopped cilantro.

Chorizo Stuffed Mushrooms


2 lbs whole mushrooms
1 lb Mexican chorizo
4 oz cream cheese, softened
cilantro, chopped (optional)


  1. Preheat the oven to 400 degrees.
  2. Wipe the mushrooms down with a damp paper towel and remove the stems. Set the stems aside and arrange the mushroom caps on a baking sheet lined with parchment paper.
  3. Finely chopped the mushroom stems.
  4. In a medium-sized skillet, add the chorizo and mushroom stems. Heat on medium-high until the chorizo is fully cooked.
  5. Transfer chorizo to a medium-sized bowl. Add in cream cheese and mix with a rubber spatula until well combined.
  6. Using a spoon, stuff each mushroom cap with some of the chorizo mixture.
  7. Bake in the oven for 15 minutes. Serve warm topped with fresh chopped cilantro.

If you’re looking for more chorizo recipes, check out my chorizo and potato breakfast pizza.

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