Chorizo Stuffed Mushrooms

Chorizo de San Manuel Stuffed Mushrooms

Photo and recipe courtesy of Daisy Martinez of

We hope you have a big appetite for this delicious chorizo-stuffed mushroom platter featuring our very own Guerra’s Brand pork chorizo. Daisy Martinez from created this recipe and we added a South Texas twist to it!


  • ½ a package of Chorizo de San Manuel Guerra’s Brand pork chorizo
  • 18 large white mushrooms (about 2 ½ to 3 inches in size)
  • 1/3 cup of olive oil
  • 1/3 cup of finely diced onion
  • ½ cup of breadcrumbs
  • ¼ cup of chicken broth
  • 2 tablespoons of fresh, chopped parsley leaves
  • 1/3 cup of grated Manchego cheese


  • Preheat your oven to 400°F.
  • Remove the mushroom stems and chop them thoroughly. Make sure to remove the entire stem as this is where you will be stuffing the mushrooms with the chorizo mix.
  • Lightly coat the mushroom caps with a tablespoon of olive oil and set aside.
  • Pour the remaining olive oil into a large skillet and set it to high heat.
  • Start cooking the diced onion and mushroom stems for two to three minutes.
  • Include the breadcrumbs and continue cooking and stirring until the mix is golden brown.
  • Place the mix into a bowl.
  • Cook the chorizo for three to five minutes.
  • Next, stir the breadcrumb mixture into the skillet.
  • Add the chicken broth and parsley and fluff with a fork.
  • Mix in the Manchego cheese.
  • With a spoon, begin filling the mushroom caps with the chorizo and breadcrumb mix. For a great presentation, pack the cooked ingredients in an attractive mound on the mushrooms.
  • Lightly coat an oven-ready dish with a non-stick spray and bake the mushrooms for 20 minutes.
  • When done, take out and serve hot or warm.

If you try this recipe at home, take a photo and tag us on social media below!





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