Craving the Chorizo

I am often at a loss as to making stuffed mushrooms. They are such a great hors d’vours for when you are hosting (no one wants a cold or soggy one if you make it at home and take it someplace), but often don’t fit into a broader meal.

I’ve had this recipe sitting in my recipe app (Paprika) for quite a while and it sat alphabetically first on my list of untried recipes. It sat and sat until finally I decided that regardless of the situation, I was going to make it.

Of course, the first thing I did was to scale it back to a manageable number as a side dish (2 per person) and subbed out the hamburger for chorizo sausage.

These were fantastic! The chorizo was the right substitution as it really gave the stuffing additional flavor.

Photo Dec 15, 5 36 11 PM

These were sooooooo good.

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So simple to make.

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Frying up the chorizo.

Photo Dec 15, 3 29 36 PM

And the green pepper and mushroom stems.

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All together.

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I cut out more than the stem on the mushrooms. I cut around the top to make the opening as big as possible and scraped out the gills.

Photo Dec 15, 5 36 06 PM

Just looking at these now I am craving them again.

Andie’s Stuffed Mushrooms

Prep Time: 30 Min | Cook Time: 15 Min | Makes: 5 servings (Scaled)


  • 1/2 pound lean ground beef
  • 1 pounds fresh mushrooms-stems removed, chopped and reserved
  • 1/8 cup margarine
  • 1/4 cup chopped green bell peppers
  • 1 teaspoons minced garlic
  • 1 1/2 teaspoons dried parsley
  • 1/2 teaspoon dried basil leaves, crushed
  • 1/3 cup dry bread crumbs
  • 1/6 cup soft bread crumbs
  • 1 cups shredded sharp Cheddar cheese


Preheat oven to 400 degrees F (200 degrees C).

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.

In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.

Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.

Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

Nutritional Info:

Amount Per Serving Calories: 319 | Total Fat: 22.3g | Cholesterol: 58mg Powered by ESHA Nutrient Database


Tags: , , , , , , , , , , , , , , , ,

Categories: appetizer, Cheese2, Low Carb, Lunch2, Mexican, Pork, Recipes, Sidedish2, snack, Vegetable2

Author:The Ranting Chef

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6 Comments on “Craving the Chorizo”

  1. June 30, 2013 at 11:08 am #

    Lookin’ good!


  2. June 30, 2013 at 3:54 pm #

    Chorizo and mushrooms – yummy combination!


  3. June 30, 2013 at 4:12 pm #

    Yum! Love Chorizo and mushrooms. I’ll have to try this one.


  4. July 2, 2013 at 7:01 am #

    Love chorizo…may I ask what type you use? I always have the hard, cured Spanish style around, but it looks like you used the crumbly one that needs cooking? Do tell!


    • July 2, 2013 at 7:14 am #

      I can find bulk sausage that is chorizo seasoned (similar to Italian sausage). You could use really any kind of sausage to fill the shrooms.


  5. July 2, 2013 at 9:58 am #

    Delicious! Mushrooms stuffed with anything is amazing.


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