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.
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.