Chorizo Stuffed Mushrooms


I love football season. What’s my favorite team? Don’t have one.

I’m in it for the food. I could care less about the game. What I care about are the snacks set in front of me. However, I can totally get behind football because its an excuse for friends to get together, have fun, drink lots of beer and nosh on lots of yummy snacks.

These are a new creation of mine that are a fun change from the usual finger foods found on most spreads. Taste the filling before you fill the mushrooms for your preferred heat level.  This recipe can easily be doubled or tripled to feed a crowd, and can be filled and refrigerated until ready to bake.


Chorizo Stuffed Mushrooms

9 large mushroom caps, or 18 small

5 oz raw chorizo

4 oz cream cheese, softened

1 green onion, sliced

1 T chopped cilantro

1 T finely chopped pickled jalapeno slices

4 T crumbled panela cheese**

Preheat oven to 350 degrees. Wash mushroom caps and remove stems (save for a later use) and use a small spoon to scrape out some of the mushroom gills. In a small fry pan cook the chorizo over medium heat until crumbly and cooked through. Drain on paper towels. In  a medium bowl combine all ingredients. Place mushroom caps into a baking dish and fill with the cream cheese mixture. (I found a small ice cream scoop worked best.) Bake for 30 minutes or until mushrooms are tender. Serve immediately.

**Crumbled queso fresco or feta can be substituted for the panela cheese. Shredded Monterey jack can also be used.


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