Chorizo and Manchego-Stuffed Mushrooms Recipe

Chorizo and Manchego-Stuffed Mushrooms—a delightful twist on traditional tapas that brings the vibrancy of Spanish cuisine to your table. Picture plump mushrooms generously filled with the smoky richness of chorizo and the sharp nuttiness of Manchego cheese, creating a burst of bold flavors in every bite. 


  • 12 large mushrooms, cleaned and stems removed
  • 1/2 cup chorizo, finely diced
  • 1/2 cup Manchego cheese, grated
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste


  1. Preheat Oven:
    1. Preheat your oven to 375°F (190°C).
  2. Prepare Mushrooms:
    1. Place the cleaned mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.
  3. Prepare Filling:
    1. In a pan over medium heat, sauté diced chorizo until browned. Add minced garlic and cook for an additional minute. Remove from heat.
  4. Create Stuffing Mixture:
    1. In a bowl, combine the sautéed chorizo and garlic mixture with grated Manchego cheese, breadcrumbs, and chopped parsley. Mix until well combined.
  5. Stuff Mushrooms:
    1. Spoon the chorizo and Manchego mixture into the mushroom caps, pressing gently to compact the filling.
  6. Bake:
    1. Return the stuffed mushrooms to the oven and bake for an additional 15-20 minutes or until the cheese is melted and golden.
  7. Serve and Enjoy:
    1. Garnish with extra parsley and serve these Chorizo and Manchego-Stuffed Mushrooms warm, savoring the bold and flavorful essence of Spanish tapas.

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