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).