Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms from Diary of a Humble Chef

My obsession with Chorizo continues with this simple stuffed mushroom recipe, just in time for the New Year (and the playoffs)!

Back in the beginning days of my blog, I posted a different yet equally yummy stuffed mushroom recipe, entitled Caps and Cheese. Imagine yourself indulging in bubbly hot, cheesy, garlicky goodness. You can not beat the taste of these little beauties. Admittedly, I’ve always loathed mushrooms. My good friend, Sheila, turned me on to these and I’ve been stuffing mushrooms with something or other ever since. Hence, the Chorizo Stuffed Mushroom experiment.

I usually have a variety of cheeses on hand, so I decided to combine the Chorizo with Gouda, stuff the mushrooms and top them with sliced Havarti (which was left over from my French Onion Soup).

To prepare, brown the Chorizo in a skillet and drain excess grease. While the Chorizo is browning, prepare the mushrooms by removing the stems and then gently cleaning each with a damp paper towel. Shred the Gouda Cheese. Combine the cooked Chorizo, Gouda and bread crumbs in a bowl. Stuff the mushrooms with a heaping tablespoon of the mixture. It’s ok to overstuff. Place into a sprayed 9 x 13 baking dish and then top with about a half a slice of Havarti.

Bake in a preheated 350 degree oven for 30 minutes, or until cheese is nicely browned and bubbly.

Woila! Five ingredients and you have a winning app!

You’ll likely have plenty of the mixture leftover. Throw it in a crockpot with refried beans, Rotel and additional shredded cheese. Serve with tortilla chips. Now you have TWO winning apps! :)


Chorizo Stuffed Mushrooms from Diary of a Humble Chef

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5.0 from 1 reviews
Chorizo Stuffed Mushrooms
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1 lb. Chorizo, browned and well drained
  • 1 - 2 packages white mushrooms, stems removed and cleaned with a damp paper towel
  • 1 - 2 T. Plain bread crumbs
  • ½ lb. Shredded Gouda
  • Sliced Havarti cheese for topping
  1. Preheat oven to 350 degrees.
  2. Brown and drain the Chorizo. Pat with paper towels, if necessary.
  3. While the Chorizo is browning, shred the Gouda and prepare the mushrooms by removing the stems and gently cleaning with a damp paper towel,
  4. Combine the Chroizo, Gouda and breadcrumbs in a mixing bowl.
  5. Stuff the mushrooms. The amount will depend on the size of the mushrooms.
  6. Top each mushrooms with Havarti. If you are using smaller mushrooms, you'll likely not use a full slice.
  7. Bake at 350 for 30 minutes or until cheese is nicely browned. Cook time will vary depending on the size of the mushrooms.
You'll likely have leftover Chorizo and cheese mixture. Throw it in a slow cooker with refried beans, Rotel and extra cheese (maybe even some cream cheese). You'll have a quick and tasty dip!


  1. WOW, havarti & chorizo….my hubby will LOVE this recipe!

  2. This looks so yummy! I can’t even imagine how good it is!!!

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