Chorizo Filled Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Janette Fuschi
Total Time: 45 mins
Yield: 4 to 6 servings

Description

Flavorful chorizo filled mushrooms are a great, spicy tapas appetizer that can easily be paired with a fruity Garnacha red wine.

Ingredients

Units

2 tablespoons olive oil
8 ounces mushrooms
2 ounces Spanish chorizo (roughly chopped)
2 teaspoons fresh rosemary (finely chopped)
1/4 cup red wine
1 tablespoon manchego cheese (finely grated)
1 tablespoons panko breadcrumbs

Instructions

Preheat oven to 400 degrees F.
Wipe the mushrooms with a damp towel and remove the stems. Set aside.
Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
To a sauté pan add the oil over medium heat.
Add the chorizo and cook for 2 to 3 minutes.
Add the rosemary and stir.
Add the wine and mix well. Cook until the wine evaporates completely.
To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.
Serve warm.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Appetizer

Frequently Asked Questions

What type of chorizo should I use for the filling?

For the filling, use Spanish chorizo, which is typically drier and more flavorful, making it ideal for stuffing mushrooms.

How do I prepare the mushrooms before filling them?

Clean the mushrooms gently with a damp cloth, remove the stems, and ensure they are dry to help the filling adhere better.

What wine works best to pair with the chorizo filled mushrooms?

A fruity Garnacha red wine is recommended, as it complements the spicy flavors of the chorizo while enhancing the overall tasting experience.

If You Liked This Recipe, You’ll Love These

About the Author

Janette Fuschi

Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.

Janette Fuschi has been a contributor to Honest Cooking since 2015.