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Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs

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  • Author: Amanda
  • Yield: 6 to 8 servings 1x

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:

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

Instructions

  1. Preheat the oven to 375°. Line a small baking sheet with aluminum foil for easier clean-up, if desired.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment

  • Category: Appetizers, Spanish-Inspired

Find it online: https://nevernothungry.com/manchego-stuffed-mushrooms-with-chorizo-breadcrumbs/