Chorizo-Stuffed Mushrooms

I can’t believe it…2018 is coming to a close. This year went by way too fast. And now it’s time to plan New Year’s Eve!

Will you be hosting this year or looking for an appetizer to contribute to a house party? I am all about house parties. I usually host Christmas and one of my cousins who lives a mile away from our home usually hosts New Year’s Eve. For the last couple of years, I have made stuffed mushrooms and they are inhaled as fast as they are set out on the counter.

These mushrooms are a Mexican take on the classic Italian appetizer. They are stuffed with spicy delicious Mexican chorizo, cotijo queso, garlic, breadcrumbs, and rich crema Mexicana.

I remember ordering stuffed mushrooms at an Italian restaurant drizzled with pesto sauce and it was love at first bite. Holy moly those things were yummy.

These Chorizo-Stuffed Mushrooms taste delicious on their own, but feel free to serve with Chimichuri Sauce.

Life is a gift. Wishing you all a beautiful 2019!

Chorizo-Stuffed Mushrooms

This classic appetizer with a southwest twist is pretty much made for NYE.

Ingredients:

  • 24 large white mushrooms, caps and stems separated
  • 4 tablespoons olive oil, divided
  • 3 tablespoons Marsala wine or medium-dry sherry
  • 9 ounces Mexican beef or pork chorizo (homemade or store bought)
  • 3/4 cup minced scallions, white and green parts (6 scallions)
  • 2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup panko crumbs
  • 5 ounces crema Mexicana
  • 1/3 cup freshly grated cotija queso
  • 2½ tablespoons minced fresh cilantro (optional)

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Trim the mushroom stems and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with olive oil and the Marsala. Set aside.
  3. Cook the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
  4. Add the chopped mushroom stems and cook for 3 more minutes.
  5. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
  6. Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the crema and stir until the mixture is creamy.
  7. Remove from heat, stir in the cotija queso. Cool slightly.
  8. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold them all in a snug single layer. Bake for 50 minutes, until the stuffing is browned and crusty.
  9. Sprinkle with cilantro, if using.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks