Chorizo-Stuffed Mushrooms

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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.
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5 from 1 vote
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  • 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


  • 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.


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


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

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks