Chorizo Stuffed Mushrooms


  • 20-25 Baby Bella Mushrooms, stems removed
  • 1 lb raw chorizo sausage casings removed
  • 3 tbsp finely grated Parmesan
  • 1/2 cup fire roasted tomatoes packed in olive oil - purée
  • 1 1/2 tbsp finely chopped fresh basil
  • 1 tsp finely chopped fresh oregano
  • 1 1/2 tbsp freshly chopped parsley
  • 2 tbsp minced shallot
  • 3 garlic cloves minced
  • 4 tbsp panko bread crumbs
  • 2 tbsp half and half
  • Salt and pepper to taste


Preheat oven to 400 degrees.

Add the sausage, panko, half & half, garlic, shallot, oregano, tomato purée, parsley, basil, and Parmesan to a large mixing bowl. Hand mix until well combined. Roll a small sample meatball and microwave for 30 seconds to tase for seasoning. Add salt and pepper to taste.

Remove the stems from the mushrooms and arrange in a large baking dish. Fill each mushroom with sausage stuffing. Bake for 20-25 minutes depending on the size. Remove from the oven when the mushrooms are soft and the stuffing is golden brown. Garnish with a sprinkling of grated Parmesan and fresh basil.  Enjoy!


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