These Chorizo and Cheese Stuffed Mushrooms are one bite appetizers that pack a lot of flavor!
Wow, it’s almost the end of July, is the summer flying by for everyone is it just me? One good thing about the end of the month is ….you guessed it, the Monthly Ingredient Challenge! Melinda and I have really started looking forward to the challenge. Taking an ingredient that someone else picked and coming up with a recipe that highlights it has helped us come up with all sorts of recipes we probably wouldn’t have thought of otherwise.
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For those of you following along from home here is a look at our Monthly Ingredient Challenge recipes so far:
January- Cilantro – Chimichurri Sauce
February- Apples – Caramel Apple Cupcakes
March- Peanut Butter – Chocolate Peanut Butter Cookie Cups
April- Bacon – BLT Bacon Cups
May – Lemon – Lemon Honey Cupcakes
June – Coconut – Coconut Cake
July’s ingredient was chosen by Kendra from Joy in Our Home and it is…Cream Cheese!! Yum! Awesome choice by Kendra. You can go sweet or savory with cream cheese and it is something Melinda and I use in a lot of different recipes. For the challenge we made this tasty little stuffed mushroom filled with cheese and homemade Portuguese chouriço (that’s chorizo for us non-Portuguese peeps). It’s a spicy cured meat that Melinda’s family makes themselves and it is delicious! In stores you’ll most likely find Spanish chorizo. Unless you are a chorizo aficionado (I’m not they all taste good to me!) you’ll never know the difference.
We diced up the chorizo and cooked it just long enough for it to get a little crispy around the edges. When it was ready we drained off the grease and blotted it with a paper towel. While the chorizo cooked we cleaned our mushrooms by removing the stems and the gills. We mixed the chorizo with cream cheese, and cheddar cheese, and stuffed the mushrooms with the mixture. Then we topped it off with a sprinkle of cheddar cheese on top of each one. I highly recommend using a silpat mat on your baking sheet, it makes clean-up so much easier! After they were all stuffed we popped them in the oven to bake at 400°F for 7-10 minutes.
Mushrooms release a lot of water as they cook so when they come out of the oven move them to a plate with a paper towel on it. That will help pull the moisture away and keep them from getting soggy while they wait to be served. Melinda and I waited for ours to get just cool enough to eat before we did a taste test… and wound up eating all of them! Don’t judge, they were sooo good. I think they are going to be making an appearance at my holiday parties this year.
- 12 White Mushroom capped and cleaned
- 4 oz. Portuguese or Spanish Chorizo
- 4 oz. Cream Cheese
- 6 oz. Cheddar Cheese
Preheat oven to 400°F.
Dice chorizo and cook in a skillet until crisp at the edges (around 5 mins).
Drain grease from chorizo and pat with paper towel to remove extra grease.
Stir together cream cheese, 4 oz cheddar cheese, and chorizo.
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).
Now go and check out all of the other awesome recipes from this month’s Cream Cheese Challenge!
If you had to make a cream cheese recipe what would it be?