Ingredients:

  • 1.5 lbs (680g) large cremini or portobello mushroom caps, stems removed
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 oz (113g) Spanish chorizo, casing removed and finely diced
  • 1/2 cup (75g) finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup (25g) finely chopped red bell pepper
  • 1/4 cup (25g) finely chopped fresh parsley
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon smoked paprika
  • Pinch of red pepper flakes (optional, for extra heat)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Gently wipe the mushroom caps clean with a damp cloth. Drizzle with olive oil, season with salt and pepper.
  2. In a large skillet, cook the chorizo over medium heat until lightly browned and crisp. Add the onion and bell pepper and cook until softened. Stir in garlic, smoked paprika and red pepper flakes (if using) and cook for 1 minute more.
  3. Remove the skillet from the heat. In a mixing bowl, combine the chorizo mixture with parsley, Parmesan cheese, Monterey Jack cheese, and the beaten egg. Season with salt and pepper to taste.
  4. Spoon the chorizo filling evenly into each mushroom cap, mounding slightly. Learn how to prepare mushroom caps with this easy recipe.
  5. Arrange the stuffed mushroom caps on a baking sheet. Bake in a preheated oven (375°F/190°C) until the mushrooms are tender and the filling is golden brown and bubbly, about 20 minutes.
  6. Allow the mushroom caps to cool slightly before serving. Garnish with extra fresh parsley, if desired.