Chorizo-Stuffed Mushrooms

These chorizo-stuffed mushrooms are a great party food, and are super easy to make in advance for your party.

I love how meaty the mushroom tastes, with the richness of the chorizo coming right through, and the delicious manchego cheese.

I made these mushrooms for Lola’s first birthday, for the humans. I made the stuffing mixture the day before the party, which saved me a lot of time on the day. It was really quick to stuff the mushrooms on the morning of the party, then shove them in the oven to cook for 20 minutes.

Unfortunately, the grocery store had run out of the smaller cup portobello mushrooms, so I had to make do with the giant ones. I compensated for this by quartering the mushrooms after they were cooked. It did make for a slightly messy stuffed mushroom, but they were still delicious.

It is very important to strip the chorizo of its casing. Chorizo usually has this kind of plastic-y casing on it, and it does end up tasting kind of weird when you eat it later.

You can also add other things to this stuffing mixture, maybe some dried cranberries, or sultanas, or if you are really daring you could swap out the machego cheese for blue cheese? I think that could be interesting. Maybe a blue cheese, mushroom and fig stuffing….mmm  yummy.

Hope you enjoy this recipe.

Serves: 8 people as a tapa, or 4 as a main course

Prep-time: 45 minutes

Cooking time: 20 minutes


8 Portobello Mushrooms

2 Primo Chorizo, casing removed, rough chop

3 garlic cloves

2 tsp thyme leaves, stems removed

1 cup breadcrumbs

1 bunch flat leaf parsley, rough chop

100g manchego cheese, finely grated

2 tbs olive oil, plus extra to drizzle


  1. Preheat oven to 180°C. Line baking tray with baking paper.
  2. Trim stalks from mushrooms and reserve. Reserve mushroom cups as well.
  3. Place mushroom stalks in food processor with chorizo, garlic, thyme, breadcrumbs, parsley and manchego cheese. Add olive oil, the pulse until combined.
  4. Pile chorizo mixture into the mushroom cavities. You will need to pack it in there.
  5. Drizzle olive oil onto the prepared baking tray. Arrange filled mushrooms onto the tray, then drizzle on top with a little extra olive oil.
  6. Bake for 20-25 minutes until top is crisp and mushrooms are tender.

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