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Chourico Cheese-Stuffed Mushrooms Recipe Made Easy

Chourico Cheese-Stuffed Mushrooms

Tender mushroom caps are packed with Portuguese chourico, sautéed aromatics, breadcrumbs, mozzarella, Parmesan, and parsley, then baked until browned and bubbling. The result is a warmly spiced, cheesy appetizer with plenty of savory flavor.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 20–24 mushrooms Medium-to-large white or cremini mushrooms
  • 8 ounces Portuguese chourico/chouriço, casing removed and finely chopped
  • 1/4 cup Finely chopped onion
  • 1–2 cloves Garlic, minced
  • 2 tablespoons Olive oil or butter
  • 1/4 cup Dry breadcrumbs
  • 1/2 cup Shredded mozzarella, Monterey Jack, or mild cheddar
  • 2 tablespoons Grated Parmesan or Romano cheese
  • 2 tablespoons Fresh parsley, chopped
  • 1/4 teaspoon Black pepper
  • to taste Salt
Optional
  • 2–3 tablespoons Dry white wine or water

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C), then lightly oil a baking dish or rimmed baking sheet.
  2. Wipe the mushrooms clean without soaking them. Remove the stems, finely chop the stems, and reserve the mushroom caps.
  3. Heat the olive oil or butter in a skillet over medium-high heat. Sauté the chopped mushroom stems and onion for 3 to 4 minutes, until they begin to soften.
  4. Add the minced garlic and chopped chourico. Cook for another 3 to 4 minutes, stirring often, until the sausage is hot and the vegetables are tender; drain excess sausage fat if necessary.
  5. Remove the skillet from the heat and stir in the breadcrumbs, shredded cheese, Parmesan or Romano, parsley, and black pepper. Add 2 to 3 tablespoons of dry white wine or water if the mixture seems dry, and season with salt only if needed.
  6. Spoon the filling firmly into each mushroom cap, mounding it slightly without crushing the mushroom. Arrange the filled caps in a single layer in the prepared dish or on the baking sheet.
  7. Bake for 18 to 22 minutes, until the mushrooms are tender and the tops are browned. For extra color, broil for 1 to 2 minutes at the end while watching closely.
  8. Let the stuffed mushrooms rest for 5 minutes before serving. Finish with a little extra chopped parsley if desired.

Notes

Use a hot skillet and drain excess sausage fat so the filling stays savory rather than greasy. Salt sparingly because chourico and cheese already contain salt. Store leftovers covered in the refrigerator and reheat gently in a 350°F oven until hot.