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. They taste best when warm, so make them right before you serve them.

stuffed mushrooms sprinkled with cilantro on a silver tray with scallions on the side

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.

I usually host Christmas and one of my cousins who lives a mile away from our home usually hosts New Year’s Eve. Obviously, not this year.

For the last couple of years, I made these stuffed mushrooms and they were inhaled as fast as they are set out on the counter. Stuffed mushrooms make an easy and delicious appetizer for any fiesta. 

Well, the year is almost over, and yes, I know many of us are happy to see the end of it. Being that gathering is not an option this holiday, my goal is to still set out appetizers and ring in the new year at home with my hubby and kids.

Clean mushrooms and remove stems

Gently wipe mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggle the stem back and forth until it releases. Reserve the stems.

white mushrooms on a black background

Cook chorizo

Cook homemade or store bought Mexican beef or pork chorizo.
 
mexican chorizo being cooked in a cast iron skillet with a wooden spoon

Make filling

Add chopped mushroom stems, scallions, garlic, salt, pepper, panko crumbs, and crema. Remove from heat, stir in the cotija queso. Cool slightly.

Stuff mushrooms

Fill each mushroom generously with the sausage mixture. 

hand stuffing mushrooms with a spoon of chorizo filling

Bake

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.

baked stuffed mushrooms in a white casserole dish with a white and black tea towel on kitchen table

Sprinkle with cilantro, if using.

close up of stuffed chorizo mushrooms in a white baking dish

More Favorite Party Appetizers

If you love this stuffed mushroom recipe, try these fun party appetizers next:

If you made these stuffed mushroomsplease rate and review it below so I know how it turned out for you! 

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Life is a gift. Wishing you all a beautiful 2021!

silver tray displaying stuffed mushrooms for a party appetizer

Chorizo-Stuffed Mushrooms

5 (2 ratings)
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
  • tablespoons minced fresh cilantro, optional

Instructions 

  • Preheat the oven to 325 degrees F.
  • 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.
  • Cook the chorizo in a large nonstick skillet crumbling it until cooked thoroughly for 8 to 10 minutes.
  • Add the chopped mushroom stems and cook for 3 more minutes.
  • Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
  • Add the panko crumbs, stirring to combine with the other ingredients. Finally, swirl in the crema and stir until the mixture is creamy.
  • Remove from heat, stir in the cotija queso. Cool slightly.
  • 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.
  • Sprinkle with cilantro, if using.

Notes

  • Use fresher mushrooms for better flavor and texture.
  • Select larger mushrooms (about 2-inches across) so you can fit more filling.
  • Select mushrooms that are almost even in size so they'll bake evenly.
  • Gently wipe mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggle the stem back and forth until it releases. Reserve the stems.
  • These Chorizo-Stuffed Mushrooms taste delicious on their own, but feel free to serve with Chimichuri Sauce.
  • Store leftover mushrooms in the refrigerator in an airtight container (they shouldn’t sit at room temperature longer than 2 hours).
 
 
Serving: 3mushrooms, Calories: 242kcal, Carbohydrates: 8g, Protein: 9g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 33mg, Sodium: 680mg, Potassium: 233mg, Fiber: 1g, Sugar: 2g, Vitamin A: 337IU, Vitamin C: 3mg, Calcium: 76mg, Iron: 1mg

Photography: Jenna Sparks  

Originally published: December 2018.