Baked Portuguese Chouriço and Cheese Stuffed Mushrooms

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These Portuguese Chouriço and Cheese Stuffed Mushrooms are a delectable one-bite appetizer that packs a punch of flavor!

Stuffed mushrooms are a classic party favorite, and this version, featuring creamy cheese and Portuguese chouriço, takes them to a whole new level. Chouriço, a spicy cured meat similar to Spanish chorizo, is a staple in Portuguese cuisine. If you can’t find Portuguese chouriço, Spanish chorizo works well as a substitute—but if you’re new to either, you’ll love their rich, smoky flavor.

Mushrooms are a versatile ingredient, and when baked with cheese and flavorful chouriço, they transform into an irresistible appetizer. Their creamy, savory filling contrasts beautifully with the crispy edges of the chouriço, while the cheddar topping adds a gooey, cheesy finish.

Whether you’re planning your next holiday gathering or looking for an easy stuffed mushroom idea, this recipe is the perfect addition to your menu.

Ingredients You’ll Need

Four ingredients are all you need to make these delicious stuffed mushrooms!

• White Mushrooms – These are the main base of the recipe, offering a tender, earthy flavor and a perfect bite-sized vessel for the delicious stuffing.
• Portuguese Chouriço – A spicy, smoky cured sausage that adds robust flavor and a hint of heat to the filling. Spanish chorizo can be used as an alternative if chouriço isn’t available. Note: This is not to be confused with Mexican Chorizo which is an uncooked sausage. You can use this but you will need to fully cook it first.
• Cream Cheese – Soft and creamy, this ingredient forms the base of the stuffing, providing a smooth texture and a mild, tangy taste that balances the chouriço.
• Cheddar Cheese – Shredded cheddar cheese melts beautifully, adding a gooey, rich topping and extra depth of flavor to the mushrooms.

Looking for some other flavor combinations? Try our classic Crab Stuffed Mushrooms and Stuffed Mushrooms with Sausage !

Step-by-Step Instructions:

1. Preheat the Oven. Start by preheating your oven to 400°F (200°C).
2. Cook the Chouriço. In a skillet over medium heat, cook the diced chouriço until it’s crispy around the edges, about 5 minutes. Drain the grease and blot the chouriço with a paper towel to remove excess oil.
3. Prepare the Mushrooms. While the chouriço cooks, clean your mushrooms. Remove the stems and gently scrape out the gills to create room for the stuffing.
4. Mix the Filling. In a bowl, combine the cooked chouriço, cream cheese, and 4 oz. of cheddar cheese. Stir until well blended.
5. Stuff the Mushrooms. Spoon the cheese and chouriço mixture into each mushroom cap, pressing gently to fill them completely.
6. Add the Topping. Place the stuffed mushrooms on a baking sheet lined with a Silpat mat or parchment paper for easy cleanup. Sprinkle the remaining cheddar cheese on top of each mushroom.
7. Bake. Bake the mushrooms in the preheated oven for 7–10 minutes or until the cheese is melted and bubbly.
8. Cool and Serve. Mushrooms release moisture during baking, so transfer them to a plate lined with a paper towel to absorb excess liquid. Let them cool slightly before serving.

These easy stuffed mushroom ideas are a perfect bite size appetizer for any occaison, from casual get-togethers to elegant dinner parties. Try this recipe at your next event, and watch them disappear in no time!

How to Prep Mushrooms for Stuffed Mushrooms

1. Clean the Mushrooms – Avoid soaking mushrooms in water, as they are porous and can absorb moisture, leading to sogginess. Instead, use a damp paper towel or soft brush to gently wipe dirt from each mushroom. If necessary, quickly rinse under cold running water and pat dry immediately with a clean towel.
2. Remove the Stems – Hold the mushroom cap in one hand and gently twist the stem with your other hand until it pops out. Save the stems if you want to chop and incorporate them into your filling for added flavor.
3. Remove the Gills (Optional) – Use a small spoon to gently scrape out the dark gills from the underside of the mushroom cap. Removing the gills creates more room for the stuffing and prevents a muddy flavor.
4. Dry the Mushrooms – Before stuffing, ensure mushrooms are completely dry. Use a paper towel to pat them dry. Excess moisture can make the mushrooms watery when baked.

How to Store Stuffed Mushrooms

Storing Stuffed Mushrooms

1. Refrigerating:
   • Place leftover stuffed mushrooms in an airtight container or wrap them tightly in aluminum foil.
   • Store them in the refrigerator for up to 3–4 days.
   • Avoid stacking the mushrooms to prevent the filling from being squished.
2. Freezing:
   • Unbaked Mushrooms: Stuff the mushrooms, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen mushrooms to a freezer-safe bag or container.
   • Baked Mushrooms: Cool completely, then freeze as described above.
   • Frozen mushrooms can be stored for up to 2–3 months.

How to Reheat Stuffed Mushrooms

1. In the Oven (Best Method):
   • Preheat your oven to 375°F (190°C).
   • Place the mushrooms on a baking sheet lined with parchment paper.
   • Cover them loosely with aluminum foil to prevent over-browning.
   • Heat for 10–12 minutes or until warmed through.
2. In the Microwave (Quick Method):
   • Place the mushrooms on a microwave-safe plate.
   • Heat in 30-second intervals, checking after each, until warmed through.
   • Be cautious not to overheat, as the mushrooms can become rubbery.
3. From Frozen (No Thaw Needed):
   • For unbaked mushrooms, bake directly from frozen at 400°F (200°C) for 15–18 minutes.
   • For baked mushrooms, reheat at 375°F (190°C) for 15–20 minutes until heated thoroughly.

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Servings: 12

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Chouriço & Cheese Stuffed Mushrooms

Created By: Kat Jeter & Melinda Machado

Mushrooms stuffed with cream cheese, cheddar cheese, and spicy Portuguese chouriço.

Print Recipe

5 from 4 votes

Ingredients

• 12 White Mushroom, capped and cleaned
• 4 oz. Portuguese Chouriço or Spanish Chorizo
• 4 oz. Cream Cheese
• 6 oz. Cheddar Cheese

Instructions

• Preheat oven to 400°F.
• Dice chorizo and cook in a skillet until crisp at the edges (around 5 mins).
• Drain grease from chouriço and pat with paper towel to remove extra grease.
• Stir together cream cheese, 4 oz cheddar cheese, and chouriço.
• Pack cream cheese mixture into mushroom caps.
• Place mushrooms on a baking sheet and sprinkle remaining cheddar cheese over them.
• Bake for 7-10 minutes or until cheese is melted and bubbly.
• Remove mushrooms from the oven and let them cool on a plate with a paper towel on it (to absorb excess moisture) for approximately 5 minutes before serving.

Nutrition

Serving: 1mushroom, Calories: 122kcal, Carbohydrates: 2g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 30mg, Sodium: 123mg, Potassium: 87mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 303IU, Vitamin C: 0.4mg, Calcium: 110mg, Iron: 0.3mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Appetizer

Cuisine: American