Chorizo-Stuffed Mushrooms (Champiñones Rellenos de Chorizo)

  • Serves

    serves 6-8


Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires. This recipe first appeared in our October 2013 issue with the article Lunch at Your Leisure.


  • 16 large cremini mushrooms, stems trimmed and finely chopped
  • 12 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. raw Spanish-style chorizo sausage, casing removed
  • 1 clove garlic, finely chopped
  • 1 small yellow onion, finely chopped
  • 13 cup grated pecorino romano cheese
  • 14 cup roughly chopped parsley


Step 1

Heat oven to 450°. Toss mushroom caps with 1⁄4 cup olive oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until browned, about 15 minutes. Transfer to a serving platter; keep warm.

Step 2

Heat remaining oil in a 12" skillet over medium-high heat. Add chorizo; cook, stirring to break up sausage into medium pieces, until browned, about 5 minutes. Add garlic and onion; cook until soft, 5–7 minutes. Add mushroom stems, salt, and pepper; cook until golden, 4–6 minutes more. Remove from heat; stir in cheese and half of parsley. Place 1–2 tbsp. filling in each mushroom cap. Garnish with remaining parsley; drizzle with olive oil.

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