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Stuffed mushrooms are a classic appetizer that never goes out of style, gracing tables for decades in various forms. But let’s be honest: Sometimes, they’re a little meh (I just made some very average ones for Christmas dinner!). Whether filled with sausage, breadcrumbs, or a gooey cheese blend, these bite-sized wonders are beloved for their versatility and rich flavor. Enter Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs: a bite-sized powerhouse packed with smoky, nutty, and creamy flavors that practically scream, “I’m not your average stuffed mushroom!” This version elevates the classic stuffed mushroom appetizer and takes a flavorful detour through Spain, with nutty Manchego cheese, smoky chorizo breadcrumbs, and a savory mushroom filling infused with a splash of dry sherry. It’s a marriage of traditional Spanish ingredients and the universal appeal of mushrooms stuffed to the brim.

Manchego, Spain’s most famous cheese, brings a bold, buttery tang that perfectly complements the smoky depth of Spanish chorizo. Meanwhile, the sherry in the filling nods to the country’s love affair with fortified wines. It’s a dish that pays homage to classic flavors while offering something a little unexpected. They’re easy enough for weeknight entertaining but fancy enough to impress at your next dinner party. Ready to turn a humble mushroom into the MVP of your appetizer spread? Let’s dive in.

What Makes This Recipe Special

These mushrooms are a sensory masterpiece:

Taste: The nutty Manchego mingles with the savory cream cheese and earthy mushroom filling, while the chorizo breadcrumbs deliver a smoky-salty crunch.
Texture: The tender mushrooms contrast with the creamy filling and crispy topping.
Smell: That intoxicating aroma of smoky chorizo, garlic, and buttery Manchego baking in your oven will make your mouth water before you even take a bite.

Key Ingredients and Techniques

Chorizo Breadcrumbs
Spanish chorizo brings a smoky depth of flavor, enhanced by smoked paprika. Frying the breadcrumbs in the rendered chorizo fat ensures maximum flavor—don’t skip this step! Be sure to use the dry-cured Spanish chorizo, NOT the raw Mexican chorizo.
The Filling
The creamy filling combines softened shallots, mushroom stems, and a splash of sherry for complexity. The Manchego is the star, adding a nutty richness that elevates the entire dish.
Baking Perfect Mushrooms
Don’t overfill! This will cause most of the breadcrumbs to end up on the baking sheet as the filling overflows from the mushrooms. You want a nice little mound to hold the chorizo breadcrumbs and for the perfect mushroom-to-stuffing ratio.

Equipment Needed:

Tips & Tricks for Success

Choose Your Mushrooms Wisely: Cremini mushrooms are the perfect size and texture for stuffing, but you can use white button mushrooms in a pinch.
Don’t Skip the Sherry: The dry sherry adds depth to the filling. If you don’t have sherry, a splash of white wine, marsala, or Madeira will do.
Room-Temperature Cream Cheese: Softened cream cheese makes mixing the filling a breeze. Don’t try to shortcut this by microwaving; let it sit out while you prep.
Breadcrumbs on Top: Save a little extra chorizo breadcrumb mix to sprinkle on the mushrooms after baking for an extra layer of texture.
Serving Suggestion: Garnish with fresh parsley for brightness and serve these warm for the ultimate flavor experience.

Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs are an appetizer that demands attention. They prove that a small bite (and ingredient list!) can pack a big punch. They’re bold, smoky, creamy, and crispy all at once—a true crowd-pleaser that’s deceptively simple to make. They’re a guaranteed hit whether you’re hosting a tapas-inspired soirée, need a next-level appetizer for game night, or just want to elevate your snack game, these mushrooms will not disappoint.

Happy cooking!

Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs

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Author: Amanda
Yield: 6 to 8 servings 1x

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Description

If you’ve ever thought stuffed mushrooms were boring, this recipe is here to change your mind—and your appetizer game. These Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs are smoky, creamy, crispy perfection in every bite. Picture this: tender cremini mushrooms filled with a savory mixture of cream cheese, nutty Manchego, and a splash of sherry for depth, then crowned with golden, crispy breadcrumbs kissed with the smoky spice of Spanish chorizo. They’re indulgent without being fussy, making them perfect for everything from casual game nights to fancy cocktail parties.

Pro Tips for Mushroom Mastery

Chorizo Breadcrumbs Are the MVP: Frying the breadcrumbs in the rendered chorizo fat is non-negotiable—this step takes the topping from good to unforgettable.
Don’t Drown the Shrooms: Mushrooms release a lot of liquid as they cook. If you’re worried about sogginess, pre-bake them for 5 minutes to dry them out a bit before filling.
Get That Filling Just Right: Make sure your cream cheese is fully softened before mixing—no one wants lumpy filling.
Finish with a Flourish: Sprinkle extra breadcrumbs and fresh parsley after baking for a restaurant-quality presentation.

One bite of these mushrooms, and you’ll understand why they disappear from the table in record time. Smoky, cheesy, and bursting with umami, they’re the ultimate crowd-pleaser—just be prepared to share the recipe because everyone will ask!

Ingredients

Scale

CHORIZO BREADCRUMBS:

One 3.25-ounce package of Spanish chorizo, finely diced
1/2 cup panko breadcrumbs
Kosher salt, to taste
1/4 teaspoon smoked paprika, preferably smoked Spanish paprika (or pimenton de la vera)

MUSHROOMS AND FILLING:

1 pound cremini mushrooms, cleaned and dried, caps removed and reserved
2 tablespoons extra-virgin olive oil
1 small shallot, finely minced (about 1/4 cup)
2 garlic cloves, finely minced
1/4 cup dry sherry
8 ounces cream cheese, at room temperature
4 ounces Manchego cheese, finely grated
Freshly ground black pepper, to taste
Finely chopped fresh parsley, for serving

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Instructions

Preheat the oven to 375°. Line a small baking sheet with aluminum foil for easier clean-up, if desired.
Make the chorizo breadcrumbs: In a small skillet, cook the 3.25 ounces diced chorizo over medium heat until the fat begins to release and the chorizo begins to crisp, about 5 minutes. Transfer to a blender using a slotted spoon, leaving the fat behind in the skillet, and process to finely mince. Return to the skillet, add 1/2 cup panko breadcrumbs and 1/4 teaspoon smoked paprika, and cook for an additional 3–4 minutes or until the chorizo is crisp and the bread crumbs are toasted. Season to taste with kosher salt. Transfer to a bowl to cool slightly, and wipe the skillet clean.
For the filling: Finely chop the reserved mushroom stems. Preheat the same small skillet over medium heat; once hot, add 2 tablespoons extra-virgin olive oil. When shimmering, add one finely minced shallot and a sprinkle of kosher salt, stirring to combine. Cook for about 5 minutes or until the shallot is softened and translucent. Add the finely chopped mushroom stems, another sprinkle of kosher salt, and cook for about 5 minutes or until the mushroom caps have softened. Add 2 minced garlic cloves, stirring again to combine. Cook for about 30 seconds to 1 minute or until softened and fragrant. Off heat, add 1/4 cup dry sherry; return to the heat and cook until almost all the sherry has evaporated, but the mixture still looks a little wet, about 3 minutes. Set aside to cool slightly.
In a medium mixing bowl, combine 8 ounces room-temperature cream cheese with 4 ounces finely grated Manchego cheese. Mix in the cooled shallot-mushroom mixture. Season to taste with kosher salt and freshly ground black pepper. Spoon the mixture into the mushroom caps, mounding slightly; take care not to overfill. Dip the tops into the chorizo breadcrumbs to cover; reserve any remaining breadcrumbs to sprinkle over top after baking. Place stuffed mushrooms on the prepared baking sheet.
Transfer to the oven and bake for 15–20 minutes, or until the filling is hot and melty. Sprinkle any of the remaining breadcrumbs over top and finish with chopped fresh flat-leaf parsley.