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Chorizo Stuffed Mushrooms
Portobello mushroom caps filled with a savoury mix of fried chorizo and cream cheese, topped with breadcrumbs and parmesan and baked until golden, finished with fresh parsley.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Spanish
Ingredients
8large portobello mushrooms, stems removed
200gchorizo, finely diced
150gcream cheese
50gParmesan, grated
50gbreadcrumbs
2 clovesgarlic
fresh parsleyto garnish
Instructions
1
Fry chorizo until oil releases. Add garlic.
2
Cool slightly. Mix with cream cheese.
3
Fill each mushroom with chorizo mixture.
4
Top with breadcrumbs and Parmesan.
5
Bake at 200°C for 20 minutes until golden.
6
Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
428
Protein
19g
Fat
33.3g
Carbs
12.7g
Fiber
0.6g
Sodium
1021mg
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