Homemade Chorizo Stuffed Mushrooms

5 from 1 vote

Homemade Chorizo Stuffed Mushrooms are savory spicy little bites of deliciousness that are perfect for cocktail hour or as a main with a tossed salad.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers/ Snacks

Cuisine: Spanish

Servings: mushrooms

Calories: 201kcal

Author: HWC Magazine

Ingredients

Homemade Chorizo Sausage (gluten-free and low carb)

1 pound Ground pork
(minced)
1.5 tablespoon Sweet paprika
(just because that is the flavor profile we enjoy but can also use smoked, hot, Spanish or whatever kind of paprika you enjoy) Each type of paprika makes your recipe taste very different.
1 teaspoon chili powder
½ teaspoon black pepper
ground
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon oregano dried
¼ teaspoon Cinnamon
ground
2 leaves Bay leaves ground up with mortar and pestle
¼ teaspoon Cloves ground
2 teaspoon Cumin
ground
3 tablespoon Vinegar – 3 tablespoons
we used red wine vinegar but apple cider vinegar would be lovely too.

Stuffed Mushrooms

12 Mushroom caps stems removed and wiped clean with dry cloth- we used baby portobello.
2 tablespoon Olive oil
(1 tablespoon for mushroom marinade and 1 tablespoon for frying up chorizo and vegetables)
Salt and pepper to taste
2 tablespoon White wine
½ teaspoon Garlic powder
1 Onion
small peeled and chopped
1 red bell pepper chopped finely (or can use yellow, orange or green bell pepper)
2 cloves garlic minced
2 cups spinach fresh (we used baby spinach)
1 cup brown rice
cooked (or cooked cauliflower rice for low carb option)
2 tablespoon parsley chopped – optional garnish

US Customary - Metric

Instructions

Make the homemade Chorizo sausage-( if you are using store bought chorizo sausage, skip down to step 2) In a bowl add your ground pork, paprika, red chili powder, black pepper, salt, garlic powder, oregano, cinnamon, ground bay leaves, cloves, cumin and vinegar. Mix well. If you want to use your hands, it is best to use gloves as the peppers can be spicy. Refrigerate overnight to allow the flavors to mingle.
Preheat your grill or oven depending on your preference. Grill preheat to low- medium heat OR pre-heat oven to 350 degrees F (or 176 C)
Marinate your mushrooms – In a large sealable plastic baggie add your cleaned mushrooms with the stems removed, olive oil, salt and pepper and garlic powder and carefully shake to spread the marinade. Set aside.
In a medium frying pan add your olive oil, chopped onion, red bell pepper (reserving about 2 tablespoons for a garnish) garlic and sauté until translucent. Add the chorizo sausage (either homemade or store-bought) and cook for about 5 minutes until no longer pink and golden brown. Add the chopped spinach and stir for about 1 minute just until wilted. Set aside.
Cook your mushrooms- (Grill or bake)
Grill – Place your mushrooms on a lightly greased aluminum oil sheet with the sides crimped up just so that you don’t lose any of that delicious chorizo sausage mixture. Spritz your mushrooms with a little of the white wine. Cover the grill top. Grill your mushrooms bottom side up for about 8-12 minutes or until tender and the juice is forming. Carefully add about 1 tablespoon of the chorizo sausage mixture to each cooked mushroom cap. (If the grill is to hot just use a hot mitt and pull the mushrooms off the grill carefully on to a baking sheet then add the chorizo stuffing mixture. ) Grill the mushrooms for about 3 minutes longer just to heat through and serve.
Baking- place your mushrooms bottom side up on a lightly greased baking sheet or line with parchment paper. Spritz your mushrooms with a little white wine and cook for about 15-18 minutes or until the mushrooms are tender. Place about 1 tablespoon on Chorizo sausage mixture into each mushroom and cook for an additional 5 minutes.
Garnish with parsley and a little of the chopped red bell pepper, if desired, and enjoy warm or at room temperature.

Notes

Nutrition calculations are based on 2 mushrooms per person. If you want to make this recipe low carb, substitute cauliflower rice for the brown rice.

If you want to save time and do not have any dietary issues, you can use prepared chorizo sausage from the market. However, please note that prepared chorizo sausage usually has sugar or glucose in the mix and may not be gluten-free.

Nutrition