Description
These Chorizo-Stuffed Mushrooms combine the rich, spicy flavors of Mexican chorizo with creamy crema Mexicana and crumbly cotija cheese, baked to a golden, crusty finish. Perfect as an appetizer or savory snack, the mushrooms are generously filled with a savory mixture of sautéed chorizo, mushroom stems, scallions, garlic, and panko crumbs, enhanced by a splash of Marsala wine for depth.
Ingredients
Mushrooms
- 24 large white mushrooms, caps and stems separated
- 4 tablespoons olive oil, divided
- 3 tablespoons Marsala wine (or medium-dry sherry)
Stuffing
- 9 ounces Mexican beef or pork chorizo
- 3/4 cup minced scallions (white and green parts, about 6 scallions)
- 2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup panko crumbs
- 5 ounces crema Mexicana
- 1/3 cup freshly grated cotija queso
- 2½ tablespoons minced fresh cilantro (optional)
Instructions
- Preheat the oven: Set your oven to 325 degrees F (163 degrees C) to prepare for baking the stuffed mushrooms.
- Prepare the mushrooms: Trim the stems from the mushroom caps and finely chop the stems. Place the mushroom caps in a shallow bowl, toss them with 2 tablespoons of olive oil and the Marsala wine, then set aside to marinate briefly.
- Cook the chorizo: Heat a large nonstick skillet over medium heat and add the chorizo, crumbling it as it cooks. Sauté for 8 to 10 minutes until fully cooked and browned.
- Add mushroom stems: Stir the chopped mushroom stems into the skillet and cook for an additional 3 minutes to soften and marry flavors.
- Incorporate aromatics: Add the minced scallions, garlic, kosher salt, and black pepper to the mixture. Cook for another 2 to 3 minutes, stirring occasionally so the flavors meld.
- Add crumbs and crema: Stir in the panko crumbs until combined thoroughly. Then swirl in the crema Mexicana and stir to create a creamy, cohesive stuffing mixture.
- Finish stuffing mixture: Remove the skillet from heat and fold in the grated cotija cheese. Allow the mixture to cool slightly for easier handling.
- Stuff the mushrooms: Generously fill each mushroom cap with the chorizo and mushroom stuffing, then arrange them snugly in a baking dish that fits them in a single layer.
- Bake until golden: Bake the mushrooms in the preheated oven for 50 minutes, or until the stuffing is browned and crusty on top.
- Garnish and serve: Sprinkle the finished, baked mushrooms with minced fresh cilantro if desired. Serve warm as a flavorful appetizer or party snack.
Notes
- Marsala wine can be substituted with medium-dry sherry for a similar depth of flavor.
- Crema Mexicana is a Mexican-style sour cream; if unavailable, regular sour cream or crème fraîche can be used as alternatives.
- The use of cotija cheese adds a salty, crumbly finish; queso fresco may be used but will be less salty.
- These mushrooms can be prepared a few hours ahead and refrigerated before baking to save time.
- For a spicier version, consider adding finely chopped jalapeños or a pinch of smoked paprika to the stuffing.
