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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
2 lbs whole mushrooms
1 lb Mexican chorizo
4 oz cream cheese, softened
cilantro, chopped (optional)
- Preheat the oven to 400 degrees.
- 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.
- Finely chopped the mushroom stems.
- In a medium-sized skillet, add the chorizo and mushroom stems. Heat on medium-high until the chorizo is fully cooked.
- Transfer chorizo to a medium-sized bowl. Add in cream cheese and mix with a rubber spatula until well combined.
- Using a spoon, stuff each mushroom cap with some of the chorizo mixture.
- 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.