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Cheesy Chorizo Stuffed Mushrooms recipe
Large mushrooms are filled with a savoury chorizo and cheese mixture, then baked until bubbling and golden. It makes a rich, punchy snack or starter with a proper Spanish feel.
30 min · Easy · Spanish Jump to method
Ingredients
- 200g Chorizo Sausages
- 8 large Mushrooms
- 100g Cheese
| Nutrition | Per serving |
|---|---|
| Calories | 315 kcal |
| Protein | 20 g |
| Carbohydrates | 5 g |
| Fat | 24 g |
| Saturated fat | 10 g |
| Fibre | 1.5 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Why this works
A rich, high-protein starter with plenty of saturated fat and salt, best enjoyed occasionally rather than as an everyday option.
Protein-rich filling. Chorizo and cheese provide a good amount of protein, which can help with satiety.
High in saturated fat and salt. Chorizo and cheese are both significant sources of saturated fat and sodium, so portions should be kept moderate.
Some micronutrients from mushrooms. Mushrooms contribute small amounts of B vitamins and potassium, but the overall dish is still nutritionally dominated by the chorizo and cheese.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a baking tray with baking paper.
- Remove the stalks from 8 large mushrooms and chop the stalks finely.
- Heat a dry frying pan over a medium heat and cook the chorizo sausages, breaking them up with a spoon, until the fat renders and the chorizo is browned.
- Add the chopped mushroom stalks and cook for 2-3 minutes until softened.
- Stir in the cheese and mix until it starts to melt into the chorizo mixture.
- Spoon the filling into the mushroom caps and arrange them on the baking tray.
- Bake for 12-15 minutes until the mushrooms are tender and the tops are bubbling and lightly golden.
- Serve hot straight from the oven.
Other Chorizo Recipes
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