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Janette Fuschi
5 from 1 vote
Course Appetizer
Cuisine Spanish
Servings 4 to 6 servings


  • 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


  • 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.