Easy Chorizo Stuffed Portobello Mushrooms are hearty and savory. They combine the smokiness of chorizo with the earthiness of mushrooms, making them a delightful appetizer or a main dish for lunch or dinner.
These stuffed mushrooms are easy to make and are so good. And they can be made in so many ways: in the oven, on the BBQ, on the smoker and even using an outdoor griddle!
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Should Portobellos Be Washed Before Using?
If the mushrooms are extremely dirty, they can be quickly rinsed under running water. Soaking mushrooms in water will cause them to absorb water and they will become rubbery when cooked.
When working with mushrooms, we brush off any dirt with a soft vegetable brush or a paper towel. If there is dirt that doesn’t come off that way, we will use a damp paper towel to gently wipe off any remaining dirt.
Should The Gills Be Removed From Portobello Mushrooms?
The answer to this is simple: Yes. Scraping the gills from the inside of the mushrooms leaves more room for the meat filling.
The gills can be easily removed with a spoon after removing the stem of the mushroom. Simply use a teaspoon to gently scrape inside the mushroom cap to remove the gills and any pieces of stem that remain inside.
Stems can be used for soups and sauces. We discard the gills into our composting bins.
What Kind of Chorizo Is Used For Stuffed Mushrooms?
For this dish, Mexican chorizo is used. Mexican Chorizo is raw meat that needs to be removed from its casings before cooking.
There are two types of Chorizo. Spanish and Mexican. There is a difference between the two. Spanish Chorizo is cured. Mexican Chorizo is raw.
Can Italian Sausages Be Used Instead?
If chorizo is not available, spicy or hot Italian sausages can be substituted. This will alter the taste a little since Italian sausages usually have fennel seeds in them, which is an ingredient that is not in chorizo.
How To Remove Casings From Sausages
This is easily done by running a sharp knife lengthwise through the casing of the sausage. Then peel back the casing to remove it. The casings can be discarded or composted.
Ingredients For Easy Chorizo Stuffed Portobello Mushrooms
Other ingredients in this recipe include:
- Portobello Mushrooms
- Sweet yellow bell pepper
- Green bell pepper
- Mexican Oregano
- Dried Basil
- Onion powder
- Extra Virgin olive oil
- Ancho chili sauce (we use homemade ancho chile sauce)
- Mozzarella or Monterey Cheese
What is Mexican Oregano?
Typically what is sold as oregano is from the Mediterranean variety. It has a minty flavour and is good in Italian dishes. This recipe however uses Mexican Oregano.
Mexican oregano is not as bitter as regular oregano and it has a combination of citrus and anise flavours. These flavours are perfect with the spiciness of the chorizo.
Ancho Chile Sauce
We use our own homemade Ancho Chile Sauce for this recipe. Enchilada sauce can be used in place of the ancho chile sauce. To get a spicier flavour, a tsp of ancho powder can be added to the sauce.
How To Cook Stuffed Portobellos
This is the best part about this recipe! These mushrooms can be cooked in five different ways.
- Oven: This is the traditional way to bake stuffed mushrooms.
- BBQ: Like the oven, a BBQ can maintain a constant temperature so these mushrooms cook in the same way.
- Smoker: This is a good way to add a little extra flavour through the smoke. Our favourite is hickory because it doesn’t overpower the other flavours.
- Outdoor Griddle: This recipe has been made on our Blackstone. It is a great way to cook everything in one place. Offset cooking on the griddle works best.
- Air Fryer: a faster way to bake these.
Do You Precook The Mushrooms Before Stuffing?
For this recipe, the mushrooms should be coated in olive oil, seasoned, and baked empty for 5 to 7 minutes before filling them. This way the mushrooms will cook through. And since the filling is cooked separately, the mushrooms need a little extra time to cook.
How To Store Leftover Stuffed Mushrooms
This recipe makes four stuffed mushrooms. If you have leftovers, they can be stored in the fridge in an airtight container for up to two days. They are best if eaten immediately or within 24 hours, but will still be tasty if eaten within 48 hours.
To reheat, simply place them in an air fryer for 5 minutes or until heated through. They can also be reheated in an oven, toaster oven, or microwave. Reheating in a microwave is easiest but the mushrooms may become soggy.
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Easy Chorizo Stuffed Portobello Mushrooms
- 4 portobello mushroom caps, stemmed and gills removed
- ¼ cup extra virgin olive oil
- ½ pound chorizo, casing removed
- ½ yellow pepper, diced
- ½ green pepper, diced
- 1 garlic clove, minced
- 1 Tbsp dried basil
- 1 Tbsp Mexican Oregano
- ¾ cup ancho chile sauce
- 1 tsp onion powder
- 1 cup mozzarella, shredded
- Preheat oven or BBQ to 350℉
- Coat mushroom caps with olive oil and place on a baking sheet
- In a frying pan on medium heat, cook chorizo with garlic, breaking meat into crumbles
- When almost cooked through, add basil, oregano, and onion powder, stirring to combine
- Pour in ancho chile sauce and heat through.
- Place mushrooms caps in preheated oven for 5 minutes
- Remove mushrooms and fill with meat sauce.
- Top with shredded cheese
- Bake for 10-15 minutes or until cheese is melted and mushrooms are soft but still firm.
- Serve immediately