Mushrooms Stuffed with Chorizo and Garlic
(Champiñones Rellenos con Chorizo)
Mushrooms stuffed with chorizo and garlic (Champiñones Rellenos con Chorizo) is a delicious tapas recipe ideal for your next tapas party! The recipe combines Spanish chorizo sausage infusing the paprika-infused oil into a base of onion, bell pepper, spices, and breadcrumbs. The mixture is then stuffed into mushrooms and baked for 20 minutes.
The beauty of this recipe is to do a lot with very little, and with just a few simple veg and a couple of chorizo sausages, you can easily stretch out the ingredients to make a delicious tapas for around 8 people (2-3 mushrooms per person). Of course, this recipe can be easily scaled up or down to suit your party size, can be made in advance, and any leftover chorizo mix can be frozen, ready to be thawed for use.
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Serving:
Tapas for 8
Ready in:
55 Minutes
Skill level:
Easy
Serve with:
Good on its own.
Watch step-by-step recipe video
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How to Make Mushrooms Stuffed with Chorizo and Garlic
Ingredients
- 1 lb. (450 grams) raw Spanish chorizo (approx. 4 sausages)
- 2 lbs. (900 grams) button mushrooms
- 2 tablespoons Extra Virgin Olive Oil
- 1 yellow onion, diced fine
- 1 small red bell pepper, diced fine
- 4 cloves of garlic, minced
- 1 teaspoon chili flakes or Chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup of breadcrumbs
- Small handful of fresh parsley (for garnish)
Equipment needed
- 1 large skillet
- 1 Stainless steel baking tray
- Parchment paper
- Kitchen knife and Cutting board
- Box Grater for making breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Dice onion and bell pepper and set aside for use later.
- Gently pluck the stems from the mushrooms and dice the stems.
- Slice the chorizo sausage in half and then peel away the skin to reveal the minced meat inside. Dice the meat and repeat the steps with the other chorizo sausages.
- Add the olive oil to a skillet on medium-high heat and pan-fry the chorizo mince meat for 2-3 minutes until you see the infused oil begins to release from the sausage.
- Next, add the diced onion and stir in with the chorizo meat. Cook for around 2 minutes, then add the diced bell pepper, then the mushroom stems. Cook for a further 3-4 minutes until you see the veg begin to soften and the onion becomes golden.
- Add the garlic, oregano, and spices and cook for 1 minute or until fragrant. Remove from the heat and set aside for use later.
- Meanwhile, line a large baking sheet with parchment paper and arrange the mushrooms with cups facing upwards.
- Combine the breadcrumbs and minced chorizo mixture and mix well.
- Scoop around a tablespoon of the mixture and press it into each mushroom cup.
- Stuff all mushrooms with chorizo mixture and bake for 20 minutes on the middle shelf of the oven.
- Remove from oven, plate, and garnish with some fresh chopped parsley.
Cooking tips:
- It is important to use raw Spanish chorizo. This is the type of chorizo you will find in the fresh meat section of the supermarket. It is soft to the touch and requires cooking before consumption.
- If you can’t source Spanish chorizo, you can use Mexican chorizo instead. Just note that Mexican chorizo is typically spicier so you may want to halve the chili if you don’t want the mixture too spicy.
- Do not use cured chorizo as it will harden and be tough to eat.
- Don’t worry if the tips of the chorizo filling blackens slightly during cooking. It is normal and will still taste great! If you prefer a lighter color, cook for around 12-15 minutes.
Why you will love this recipe
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- Loaded with chorizo flavor
- Easy to make
- Spanish tapas party vibes
- Makes tapas for 6-8 people
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Key Ingredients in Mushrooms stuffed with chorizo and garlic
Mushrooms: Use button mushrooms for this recipe. They are cheap, easy to source at any decent fresh food grocer or supermarket, and taste great once oven-baked with lots of yummy chorizo stuffing. Aim for button mushrooms around 2 inches/5 cm in diameter. They are a good bite size and allow for a decent spoonful of the stuffing to sit in the mushroom. Any smaller and it will be difficult to add enough stuffing for them to be flavorsome.
Spanish Chorizo: We used raw Spanish chorizo (chorizo fresco) for this recipe. Unlike cured types of chorizo, chorizo fresco requires cooking before consumption and releases lots of delicious paprika-infused oil once it is cooked. It’s ideal for this recipe as we actually remove the outer layer of the sausage casing and only use the minced chorizo meat inside.
Want to discover more about Spanish chorizo? Check out this article: Types of Spanish Chorizo
Garlic: A few cloves of garlic really help to layer flavors in this recipe. We are big fans of garlic and actually add around 5 small cloves, but of course, adjust the amount of garlic to suit your own taste.
Onion and Red Bell Pepper: A pretty simple selection of veg is used to help bulk out this recipe. The onion adds plenty of flavor once it is sauteed down and absorbs lots of the paprika-infused oil from the chorizo. The bell pepper adds some freshness and color. Both are used extensively in Spanish recipes.
Breadcrumbs: Another superstar ingredient for the budget-conscious and a favorite in Spanish cuisine. Breadcrumbs are a quick and easy way to make any meal more filling without compromising on flavor, especially when they soak up lots of the chorizo oil. Cooking tip: Keep old hard bread ends (like baguette) in the freezer and use a box grater to make breadcrumbs.
Chili Flakes: We opted for a mild chili flake that wasn’t too overpowering but still added a little heat to the recipe. Use your favorite chili flake, or even fresh chili to give this dish the desired amount of heat, or omit the chili altogether to suit your taste.
Herbs and Spices: We used a combination of garlic powder, dried oregano, salt, and black pepper to season the dish and just a little fresh parsley to add a little garnish and color.
Extra virgin olive oil: Always try and use good quality extra virgin olive oil for cooking. It is one of the healthiest oils and also adds flavor.
Variations of this mushrooms stuffed with chorizo and garlic recipe
You’ll find variations of this recipe served as a tasty tapas all over Spain, from the inland regions such as Extremadura to the Southern region of Andalusia, to of course the capital, Madrid. It’s a favorite as the combination of chorizo, garlic, and mushroom is really something special when combined.
The recipe varies and we find if you eat these out, most places have their own twist on it. It is quite common to see some type of Spanish cheese included, especially Manchego.
Another reason champiñones rellenos con chorizo is so popular as a tapas is it is easy to make and can be made in advance. Frequent many tapas bar in Spain and you’ll soon become accustomed to the silver bain maries of warmed tapas morsels, awaiting your choosing while you enjoy a beverage.
Mushrooms with chorizo is great for home tapas parties too. Prepare the filling in advance, stuff a few trays of mushrooms, and begin to bake right before your guests arrive!
Keen to discover more tapas recipes? Check out a few of our favorite easy Spanish tapas recipes
More mushroom tapas recipes:
More Chorizo tapas recipes:
- Spanish Chorizo Cooked in Cider
- Chicken with cider infused chorizo empanadas
- Chorizo in Red Wine (Chorizo al Vino Tinto)
Nutrition Facts
| Servings: 8 | |
| Amount per serving | |
| Calories | 170 |
| % Daily Value* | |
| Total Fat 9.5g | 12% |
| Saturated Fat 2.3g | 11% |
| Cholesterol 33mg | 11% |
| Sodium 355mg | 15% |
| Total Carbohydrate 9.1g | 3% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 3.1g | |
| Protein 14.4g | |
| Vitamin D 346mcg | 1728% |
| Calcium 25mg | 2% |
| Iron 4mg | 20% |
| Potassium 369mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Mushrooms Stuffed with Chorizo and Garlic (Champiñones Rellenos con Chorizo)
Equipment
- 1 large skillet
- 1 large oven tray
- Parchment paper
- Kitchen knife and cutting board
- Box grater for making breadcrumbs (optional)
Ingredients
- 1 lb. 450 grams raw Spanish chorizo (approx. 4 sausages)
- 2 lbs. 900 grams button mushrooms
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced fine
- 1 small red bell pepper diced fine
- 4 cloves of garlic minced
- 1 teaspoon chili flakes
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup of breadcrumbs
- Small handful of fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- Dice onion and bell pepper and set aside for use later.1 yellow onion, 1 small red bell pepper
- Gently pluck the stems from the mushrooms and dice the stems.2 lbs. 900 grams button mushrooms
- Slice the chorizo sausage in half and then peel away the skin to reveal the minced meat inside. Dice the meat and repeat the steps with the other chorizo sausages.1 lb. 450 grams raw Spanish chorizo (approx. 4 sausages)
- Add the olive oil to a skillet on medium-high heat and pan-fry the chorizo mince meat for 2-3 minutes until you see the infused oil begins to release from the sausage.2 tablespoons extra virgin olive oil
- Next, add the diced onion and stir in with the chorizo meat. Cook for around 2 minutes, then add the diced bell pepper, then the mushroom stems. Cook for a further 3-4 minutes until you see the veg begin to soften and the onion becomes golden.
- Add the garlic, oregano, and spices and cook for 1 minute or until fragrant. Remove from the heat and set aside for use later.4 cloves of garlic, 1 teaspoon chili flakes, ½ teaspoon garlic powder, ½ teaspoon dried oregano
- Meanwhile, line a large baking sheet with parchment paper and arrange the mushrooms with cups facing upwards.
- Combine the breadcrumbs and minced chorizo mixture and mix well.¼ cup of breadcrumbs
- Scoop around a tablespoon of the mixture and press it into each mushroom cup.
- Stuff all mushrooms with chorizo mixture and bake for 20 minutes on the middle shelf of the oven.
- Remove from oven, plate, and garnish with some fresh chopped parsley.Small handful of fresh parsley
Video
Notes
Cooking tips:
- It is important to use raw Spanish chorizo. This is the type of chorizo you will find in the fresh meat section of the supermarket. It is soft to the touch and requires cooking before consumption.
- If you can’t source Spanish chorizo, you can use Mexican chorizo instead. Just note that Mexican chorizo is typically spicier so you may want to halve the chili if you don’t want the mixture too spicy.
- Do not use cured chorizo as it will harden and be tough to eat.
- Don’t worry if the tips of the chorizo filling blackens slightly during cooking. It is normal and will still taste great! If you prefer a lighter color, cook for around 12-15 minutes.
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