Chorizo Stuffed Mushrooms
Chorizo and Cheese Stuffed Mushrooms – Perfectly cheesy, salty, and irresistibly flavorful, this recipe is a must-make appetizer for all of your holiday festivities! A stuffed mushroom recipe so simple, yet so inviting, your guests will love them at your next gathering.
Why We Love Chorizo Stuffed Mushrooms
The holidays are here, and it is time to eat!
You have been searching all over Pinterest for those perfect side dishes and centerpieces, and now the season has finally arrived…
But what’s this? You forgot to plan pre-dinner-party snacks? Have no fear! I’ve got a quick, five ingredient, show-stopping party snack that will set the tone for the rest of your holiday feast…
Our Chorizo Stuffed Mushrooms recipe! Chorizo and Cheese Stuffed Mushrooms are not only a good choice for an appetizer, they will make brilliant party snacks for all your holiday parties and game days this season.
With just 5 ingredients, this stuffed mushroom recipe is quick to put together. And you can believe they disappear just as fast!
The Best Stuffed Mushrooms with Chorizo and Cheese
These little atomic flavor bombs combine all the best attributes of their ingredients into fabulous one-bite wonders.
Earthy, spicy, nutty, creamy, salty, kaboom! Chorizo and cheese perfectly melt together inside hearty mushrooms to create an absolutely crave-able appetizer.
This cheese-stuffed mushroom recipe is so easy to whip up. Simply pop the stems off of your mushrooms, stir the filling, spoon it in the mushroom cavities, and sprinkle with panela cheese.
Ingredients You Need
- Crimini mushrooms
- Cream cheese – softened at room temperature
- Panela cheese – crumbled
- Mexican chorizo
- Fresh thyme leave
Panela cheese is the secret weapon in this stuffed mushroom recipe, because it melts, bubbles and toasts into a marvelous crust that holds all the chorizo goodness inside.
The cream cheese unites the chorizo, mushrooms, and thyme in such a wonderful way, my only complaint is that each mushroom holds just a spoonful of filling. Seriously, I could eat nearly an entire plate of these delectable chorizo and cheese stuffed mushrooms by myself!
How To Make Chorizo Stuffed Mushrooms
1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper. Prepare the cremini mushrooms by washing and drying; then pop off their stems and place the mushroom caps upside-down on the baking sheet.
2. Heat a small skillet on medium-high on your stovetop. Brown the chorizo, breaking the sausage apart into crumbles as it cooks.
3. Have your softened cream cheese and thyme ready in a medium bowl. Once the chorizo is cooked thoroughly, add to the bowl and mix all ingredients thoroughly. Use a teaspoon to spoon a bit of the creamy mixture into each mushroom cavity. You want there to be plenty of filling in each, but without the chorizo and cream cheese mixture spilling over.
4. Sprinkle each stuffed mushroom with a hearty pinch of the the crumbled panela cheese, tapping the cheese gently into place on top of the cream cheese and chorizo. Bake for 18-20 minutes, until the panela cheese has turned gorgeous brown and the mushrooms are nice and hot.
You’ll want to serve these stuffed mushrooms warm!
See the Complete Cheese Stuffed Mushrooms with Chorizo Recipe Below!
Stuffed Mushrooms Q&A
Are Mushrooms Stuffed with Cheese and Chorizo Low Carb / Keto?
Yes! All of the ingredients used in our stuffed mushrooms recipe are low carb and keto-friendly.
Can Chorizo Stuffed Mushrooms Be Made Ahead?
You absolutely can prepare this delicious appetizer a day or so in advance, but for the freshest flavor, I would not recommend completely making chorizo stuffed mushrooms ahead of time.
Mushrooms tend to lose their bite when heated and then reheated. So if you are planning to prep the day before a gathering, you can make your chorizo and cream cheese filling, allow to cool completely, stuff the raw mushrooms, and keep in an airtight container in the fridge overnight.
Then, when you are getting ready for your festivities, top each stuffed mushroom with the panela cheese and bake fresh before serving.
Do You Recommend Freezing Cheese Stuffed Mushrooms with Chorizo?
I would not freeze stuffed mushrooms once they have already been baked.
However, as with making this stuffed mushroom recipe ahead of time, you can prepare the raw mushrooms and chorizo with cream cheese mixture in advance and then freeze. First, stuff the mushroom caps and freeze on a baking sheet for three hours. Then, place the frozen stuffed mushrooms in an airtight bag, for up to three months.
When you are ready to enjoy, allow the raw mushrooms stuffed with cream cheese and chorizo to defrost completely. Top with the panela cheese and bake twenty minutes or so before you are ready to serve your guests.
Looking for More Easy Party Appetizer Recipes?
- Sausage Roll Crazy Bread
- The Best Deviled Eggs Recipe (Angel Eggs)
- Spicy Bacon Wrapped Dates with Goat Cheese
- Mini Chorizo Chili Bread Bowls
- Warm Crab Pie Recipe
- Caramelized Figs with Cheese and Gingersnaps
- Pear and Blue Cheese Strudel
Stuffed Mushrooms with Chorizo Recipe
Ingredients
- 1 pound crimini mushrooms
- 4 ounces cream cheese softened
- 3 ounces panela cheese crumbled
- 5 ounces Mexican chorizo
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them up side down on the baking sheet.
- Heat a small skillet to medium-high. Sauté the chorizo, until cooked through. Then place it in a mixing bowl with the cream cheese and thyme. Mix thoroughly, then spoon the chorizo filling into the cavity of each mushroom.
- Sprinkle the top of each mushroom with crumbled panela cheese and bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
Excelente
I have made many different types of stuffed mushrooms, and adding the Chorizo in here makes it just a tad bit spicy!
my mother helps us out by getting a food box for us every month. Each time it’s a total surprise what we’re going to get, kinda like a lottery. This month’s lottery brought us two and a half pounds of HUGE button mushrooms and a couple packets of mexican chorizo. I’m so glad i found your recipe, though i had to make a few adjustments. We didn’t have enough cream cheese, but we DID have some cornbread cubes in the freezer waiting to be stuffing. No panela, but a large block of Monterrey jack. And finally, it’s currently flirting with 100 degrees here, so turning on the oven sounds like a horrid idea, so these bad boys are going on the grill! Just as soon has the HusBeast gets home…
Thanks for this. You are a star******
My mouth waters at the thought of these babies…YUM! I love chorizo :)