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5 from 2 reviews

  • Author: Janette Fuschi
  • Yield: 4 to 6 servings 1x


  • 2 tablespoons olive oil
  • 8 ounces mushrooms
  • 2 ounces Spanish chorizo (roughly chopped)
  • 2 teaspoons fresh rosemary (finely chopped)
  • ¼ cup red wine
  • 1 tablespoon manchego cheese (finely grated)
  • 1 tablespoons panko breadcrumbs


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