| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 Spanish chorizo (about 4 ounces), casing removed, see Cook’s Note*
- 18 large (about 2 1/2 to 3-inch) white mushrooms
- 1/3 cup olive oil, plus 1 tablespoon
- 1/3 cup finely diced onion
- 1/2 cup plus 2 tablespoons bread crumbs
- 1/4 cup homemade or store-bought reduced-sodium chicken stock
- 2 tablespoons freshly chopped parsley leaves
- 1/3 cup coarsely grated Manchego cheese
Instructions
- Preheat oven to 400 degrees F.
- Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.
- Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.
- Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.
- Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 24 mg |
| Sodium | 390 mg |
Reviews
I did have to make some changes as one of my guests is allergic to dairy products so I substituted herb garlic goat cheese. I also didn’t feel like opening up a can of broth for a 1/4 cup so I used Marsala Wine instead and that added a lot of flavor. I used Panko breadcrumbs and like an earlier reviewer, I also pre-cook my mushrooms for 10 minutes at 400 to “sweat” some of the water out of the mushrooms so they’re not so soggy when I stuff them. But this is a good, solid base of a recipe.
I’ve my own version of this recipe that I’ve made for years. I find Mexican chorizo works better. Also, less oil and nonstick skillet. Instead of onion, shallot. I tried manchego but prefer other cheeses. I also heat mushrooms dry to remove some water content before stuffing. Had I not had my own recipe, I think this would have been okay.
I loved the mushrooms! I added 3 teaspoons of garlic to the recipe and it was a good touch 🙂
These came out terrible. No matter how long I baked the mushrooms, they were still soggy and it ended up overcooking the meat. It was bland and the choice of cheese and the amount made it boring. For as complicated as this was, it was far from worth it
These were wonderful. I used creminis and parmesan. Hubby went nuts for more. Will add some kick next time. Maybe some red pepper flakes. Really enjoyed the earthy mushrooms. Only had to cook for 15 minutes. Be careful!
I only made a handful BUT they’re awesome…. Made the recipe vegetarian: used soy chorizo, vegan mozzarella, and vegetable broth
really, really delicious and easy
Perfect!!!
I have made this recipe many times and people have started requesting them… they are soo good!!