I know we’re way past party season, but is there ever really a time when Chorizo and Walnut Stuffed Mushrooms don’t sound wonderful?
I developed this recipe for Evite who challenged me to come up with three party appetizers for under fifty bucks (check out the video below for all three recipes) and don’t you know, a batch of these babies can be made for under $15, but that’s not even the best part of this recipe.
How to make chorizo and walnut stuffed mushrooms
No, the number one reason you are going to want to make these is the savory chorizo and walnut stuffing. Traditional stuffed mushrooms use breadcrumbs to bind all the ingredients and help them to not fall apart as they bake.
This recipe uses walnuts instead, making them extra rich and actually more nutritious with the added Omega-3s and minerals you get from the nuts.
To make them is really very easy. The first step is to clean the mushrooms but you want to be careful to do this by rubbing with a paper towel and not rinsing with water. Mushrooms soak up water like a sponge and this makes for chewy, not dense, flavorful mushrooms.
Don’t forget to save those stems either, they also go into the stuffing which is easily blended in a food processor. Brown the chorizo and then add the stuffing mixture to toast for a minute or two in the fat from the chorizo. The final step is to mix in the salty Cotija cheese.
Tightly pack the stuffing into the mushroom caps and bake until browned and bubbly. Sprinkle with some extra Italian parsley and some more Cotija.
- 15 large crimini or baby portabella mushrooms
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic
- ¼ cup Italian parsley leaves, (plus more for garnish)
- 2 scallions, (trimmed and chopped)
- ½ cup walnuts
- 9 ounces pork chorizo
- ¼ cup grated Cotija cheese, (plus more for garnish)
- Heat oven to 325°F.
- Wipe mushrooms clean and remove stems. Toss mushroom caps with olive oil, salt, and pepper and place in a single row on a baking sheet.
- Combine mushroom stems, garlic, parsely, scallions, walnuts, in a food processor. Pulse until finely minced, but not a paste.
- Heat a large frying pan over medium heat. Remove chorizo from it’s casing and cook, breaking up with the back of a wooden spoon until starting to brown. Add mushroom stem mixture and cook another 1-2 minutes. Remove from heat and stir in Cotija cheese.
- Divide filling evenly between mushroom caps and bake until mushrooms are tender and filling is browned about 40 minutes.
- Transfer to a serving tray, sprinkle with parsley and more Cotija and serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 606mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 10g
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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