These sausage stuffed mushrooms aren’t like your mama’s stuffed mushrooms. Boldly spiced chorizo and mild cream cheese combine to make utterly addictive bite-sized flavor bombs. Five ingredients means they are super easy to make. Put them on the table and watch them disappear!
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Stuffed Mushrooms – A Low Carb Appetizer Favorite
While everyone loves a good deviled egg recipe, stuffed mushrooms are an entertaining staple for me. I like that they appear to be fancy and are easy to eat. Some of my favorites are spinach artichoke stuffed mushrooms, stuffed mushrooms with crab, pulled pork stuffed mushrooms or even mushrooms stuffed with sausage and cream cheese. And with a little creativity, it’s easy to turn almost any stuffed mushroom recipe into a keto friendly appetizer.
The Easiest Stuffed Mushrooms Ever
Like other sausage stuffed mushrooms recipes, this recipe is easy to make. Get ready for a short list of ingredients:
- chorizo sausage
- cream cheese
- green onions
- cilantro (or parsley)
That’s it! Easy peasy.
Which Chorizo Do I Use?
There are several kinds of chorizo available in grocery stores. Avoid the hard Spanish chorizo, which doesn’t break apart into crumbles when cooked, like ground beef does. It’s better suited for Tapas and recipes calling for sliced cured sausage.
Also, avoid the red chorizo links in casings which cook down into a greasy meat slurry. They are best to cook with potatoes, which soak up the liquid and make great breakfast burritos.
Instead, look for chorizo sausage sold in individual one-pound packages similar to that of grass-fed beef or buffalo (see ingredient picture). Or, make your own homemade chorizo so you control the ingredients. It’s delicious. Keep some in the freezer for impromptu skillet chorizo chili or to scramble with eggs.
How to Make Chorizo Sausage Stuffed Mushrooms
With such a short list of ingredients, this recipe is a breeze!
First cook the chorizo in a medium skillet on the stovetop and cool. Spoon the sausage into a bowl, leaving the grease behind in the pan. Add the cream cheese, green onions and finely chopped cilantro to the bowl with the cooked sausage and mix it well.
Prepare the mushroom caps by washing them under running water. Pat them dry with a clean tea towel. Then twist the stems to remove them. To make a nice well for the filling, use a melon baller to scoop out some of the middle. You may not need to do this as it depends on the mushrooms. Set the mushroom caps on a rimmed baking sheet stem-side up.
Stuff the sausage mixture into the mushroom caps. Add enough water to the bottom of the baking dish to cover the bottom. Bake the stuffed mushrooms at 350 F for 20-30 minutes or until browned. Brown the tops by broiling them for 30 to 60 seconds, depending on your oven. They may create a little smoke.
Carefully remove the mushroom to a serving platter and serve. Enjoy them while they’re hot! Store any leftover stuffed mushrooms in a covered container in the fridge up to 5 days and reheat prior to serving. I use my microwave.
- Large, rimmed sheet pan
- Medium frying pan
- Medium bowl
- Melon baller
- 1 1/2 pound stuffing mushrooms (about 12 mushrooms) (24 oz/ 680 g)
- 1 pound chorizo (16 oz/ 453 g)
- 8 oz cream cheese, softened (226 g)
- 1/4 cup chopped green onion
- 2 tbsp minced cilantro
- Preheat oven to 350 F.
- Cook the chorizo and cool.
- In a medium bowl, add softened cream cheese, onions and cilantro. Remove the cooled chorizo from the pan with a slotted spoon (leaving the grease behind) and add it to the ingredients in the bowl.
- Wash mushroom caps under running water and pat dry with a tea towel. Remove stems by twisting. (Enlarge the hole with a melon baller if necessary.)
- Place the mushrooms caps on a rimmed baking sheet and stuff. Add enough water to the bottom of the pan to cover the surface and bake mushrooms for 20-30 minutes until browned.
- Place under broiler if you desire additional browning. Carefully remove to serving platter and serve hot.
- Cover any leftover stuffed mushrooms with cling film and refrigerate. Reheat in the microwave or cover with foil and reheat in a 350 F oven for 20-30 minutes. Enjoy within 5 days.
- Makes 12 mushrooms and Serves 6. Serving size is two stuffed mushrooms. NET CARBS: 4.07 per serving.