Chorizo Stuffed Mushrooms (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
White button or cremini mushrooms, large, wiped clean with a damp towel or brush 24 ea.
Olive oil, extra virgin, divided use 90 ml., plus 5 ml.
Butter, plus extra melted butter for basting as needed 90 ml.
Onion, finely chopped 180 ml.
Garlic, minced 30 ml.
Serrano ham, minced 120 ml.
Chorizo sausage, dry-cured, chopped 120 ml.
Parsley, thyme, marjoram, chopped, or a combination of these 60 ml.
Bread crumbs, toasted 120 ml.
Black pepper, freshly ground or as needed 2.5 ml.
Manchego or Parmesan cheese, grated, (optional) 30 ml.


  1. Remove the stems from the mushrooms and chop the stems finely. Reserve the caps and 240 ml. to 360 ml. of the chopped stems separately.
  2. Heat 90 ml. of the olive oil in a large sauté pan over medium-high heat and brown the mushroom caps, about 8 minutes, turning halfway through. Set aside.
  3. Melt the butter in a small sauté pan over moderate heat and cook the onions until soft, about 5 minutes. Add the garlic and mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with 0.55 ml. of pepper. Remember that the ham will give off more salt as it heats.
  4. Preheat the oven to 200°C. Oil or butter a 33- by 23- by 5-inch baking dish with about 1 teaspoon of oil. Spoon a scant tablespoon of the mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with 1.25 ml. of grated cheese, if using. Serve hot or warm.

Additional tips

In Spain, to make a savory filling for stuffed mushrooms, sausage or ham are added to chopped mushroom stems, along with onion and garlic. The mushrooms are then topped with bread crumbs or a combination of grated cheese and crumbs. For even cooking quickly sauté the mushroom caps in olive oil or butter to brown and soften them a bit before stuffing. These can be assembled ahead of time, then baked.

Recipe credit: Joyce Goldstein, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Thursday, Nov. 2, 2006.

© 2018 The Culinary Institute of America