Chorizo Stuffed Mushrooms

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mushroom stuffed with chorizo

These stuffed mushrooms are uhhhhmazing. A perfect appetizer, side dish, or snack – you’ll be rethinking everything you’ve ever thought about fungus filled foods. If you’ve never had a stuffed mushroom before, stop. Drop whatever you are doing and go to the store and get these ingredients. RIGHT NOW.

I’ve always been a fan of stuffed mushrooms, but when I tried Chorizo Stuffed Mushrooms for the first time, I was blown away. The spicy, savory flavor of the chorizo pairs perfectly with the earthy taste of the mushrooms. It’s the perfect appetizer for any occasion, from a casual dinner party to a fancy holiday gathering.

Making Chorizo Stuffed Mushrooms is surprisingly easy. All you need are some large white mushrooms, chorizo, olive oil, onion, bread, cheese, and parsley. After removing the stems from the mushrooms and chopping them up, you’ll sauté the chorizo, onion, and mushroom stems until everything is cooked through. Then, you’ll mix in the bread, cheese, and parsley, stuff the mixture into the mushroom caps, and bake them in the oven until they’re golden brown. It’s a simple yet delicious recipe that’s sure to impress your guests.

chorizo stuffed mushrooms top down view

What You Need for the PERFECT Stuffed Mushrooms

These stuffed mushrooms are actually a take on my brother-in-law’s stuffed mushrooms, which are a take on these stuffed mushrooms from the Pioneer Woman.

  • White mushrooms: The main ingredient and vessel for the stuffing.
  • Spicy chorizo or hot Italian sausage: Adds flavor and texture to the stuffing.
  • Onion: Provides savory flavor to the stuffing.
  • Garlic: Enhances the savory flavor of the stuffing.
  • White wine: Adds depth of flavor to the stuffing.
  • Egg yolk: Helps to bind the stuffing ingredients together.
  • Cream cheese: Adds creaminess and richness to the stuffing.
  • Parmesan cheese: Provides a salty, nutty flavor to the stuffing and a crispy topping.

The Easiest Stuffed Mushroom Method:

  1. Preheat the oven to 350F. Wash and dry mushrooms, and separate stems from caps.
  2. Finely chop mushroom stems, onion, and garlic. Brown chorizo, then remove and set aside.
  3. In same pan, cook onion, mushroom stems, and garlic until softened. Add wine, then combine with chorizo.
  4. In a bowl, mix egg yolk, cream cheese, and Parmesan. Add chorizo mixture to the bowl and refrigerate for 1 hour.
  5. Fill mushroom caps with the stuffing mixture. Sprinkle with Parmesan cheese.
  6. Bake in the oven for 20-25 minutes, until the tops are brown. Let cool for 10 minutes before serving. Enjoy!

Let’s Get Into It!

mushroom caps stems removed

Start by separating the stems from the mushroom tops as you wash the mushrooms. Pat the shrooms dry with a paper towel and set tops aside.

chopped mushrooms

Finely chop the stems to 1/8 inch bits.

chorizo, onions, garlic, parmesan, and egg ingredients

Next chop the onion, mince the garlic, separate the yolk, and bring cream cheese to room temp. This particular chorizo is actually from the Westside Market in Cleveland and it is simply amazing. While I have used hot Italian sausage before, this authentic chorizo from a bustling market somehow makes the mushrooms that much more amazing. Admittedly, I probably spent WAY too much at the Westside Market as I darted from stand to stand picking up the most amazing lamb shanks, stuffed clams, and bison fillets. Get the real stuff, if you can. It’s worth the cost (and also why I’m a Starving Chef!)

browning chorizo

Toss the chorizo into a pan over medium-high heat and stir until browned. Once cooked, remove it from the pan and set it aside to cool.

If you’re in a rush, you can cool the chorizo quickly by placing it outside in freezing temperatures. However, it’s important to ensure that the chorizo is completely cool before using it in the stuffing. The cool temperature will help the chorizo blend better with the other ingredients and make it easier to spread into the mushroom cavities.

We’re making progress!

sauting mushrooms garlic and onion

Toss your chopped stems, onion, and garlic into the same pan without cleaning it and cook until tender.

deglazing pan with wine

Now add your white wine and let it evaporate.

simmering mushrooms and onion

Once it is nice and bubbly, remove from heat and let cool for a few minutes before adding to your cooling chorizo.

parmesan cheese filing

While the mushroom stems and chorizo cool, mix together the Parmesan, cream cheese, and egg yolk in a small bowl. You can also add some chopped parsley for color if you like.

Next, combine the cream cheese mixture with the cooled chorizo and stir until well combined.

uncooked stuffed mushrooms

Finally, spoon the chorizo mixture generously into the mushroom cavities and place them on a baking sheet. Bake in the oven at 350 degrees Fahrenheit for about 20-25 minutes, or until the mushrooms are golden on top and the Parmesan is melted.

For extra points, serve with a delicious slab of bison. This recipe is simple and impressive, making it perfect for a party, romantic dinner, or even to impress your future in-laws. If you try this recipe, let me know how it turns out!

stuffed mushrooms on a plate with steak and corn
stuffed mushrooms

Chorizo Stuffed Mushrooms

The Starving Chef
A perfect appetizer, side dish, or snack – you'll be rethinking everything you've ever thought about fungus filled foods.
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Cool 10 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American, Italian
Servings 24 mushrooms


  • 2 packages white mushrooms (about 24 mushrooms)
  • 4 oz spicy chorizo (OR hot Italian sausage) casing removed
  • 1 onion chopped
  • 1 tablespoon garlic minced
  • 5 tablespoons white wine
  • 1 egg yolk
  • 4 oz cream cheese room temperature
  • ¼ cups Parmesan cheese grated
  • salt & pepper, to taste


  • Begin by washing and separating the mushroom tops from the stems, reserving the stems. Dry the mushroom tops and set aside. Preheat the oven to 350F.
  • Finely chop the stems, onion, and garlic as you bring your half a block of cream cheese to room temperature.
  • Toss your chorizo into a skillet on medium high heat. Brown until crumbly then remove from the pan and store in cool location.
  • In the same pan, without cleaning, add your onions, mushroom stems and garlic and stir until softened and browning slightly.
  • Add wine one tablespoon at a time while stirring. Bring to a boil until the liquid has evaporated then remove from the heat and combine with cooling chorizo.
  • In a small bowl, combine the yolk, softened cream cheese, and Parmesan cheese then mix into the cooled chorizo and stems blend. Stick the mixture into the refrigerator for about an hour, or until the cream cheese has firmed up,
  • Once the cream cheese has firmed up the mix, use a spoon to smear the insides of the mushroom tops until overfull. In my opinion, the more stuffing, the better! As long as the weight is distributed evenly, pile it on!
  • Sprinkle the tops with Parmesan cheese then place into the oven at 350F for 20-25 minutes.
  • When the tops are nice and brown, remove from the oven and allow to cool for about 10 minutes. Enjoy!
Keyword finger food, mushrooms, stuffed
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