Spicy Chorizo Stuffed Mushrooms with Guac
Roasted button mushrooms filled with seasoned pork chorizo, garlic, cumin, and crispy breadcrumbs, topped with creamy guacamole and fresh tomato. Quick weeknight appetizer or light meal with Spanish-inspired flavors and a hint of cilantro brightness.
Ingredients
- 24 large button mushrooms, rinsed, stemmed and patted dry, stems reserved
- 3 tablespoon lemon juice, from about 1 lemon
- ¼ cup hot water
- 1 ½ teaspoon Better Than Bouillon Roasted Chicken Base (Reduced Sodium)chicken broth1.5 teaspoon to 0.25 cup brothpantry
use store-bought broth as substitute
- 1 package (10-ounce) pork chorizobeef chorizo1:1protein
beef version works well
- 2 clove garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoon unseasoned breadcrumbs
- ¼ cup Manchego cheese, gratedqueso fresco1:1dairydairy-free
milder flavor, similar texture
- 2 green onions, small, thinly sliced
- 2 tablespoon cilantro, finely chopped
- 1 package pre-made guacamole, smallfresh guacamole1:1dairy
homemade version preferred for quality
- 12 grape tomatoes, rinsed and halved
Instructions
- 1
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.
- 2
Rinse mushrooms, remove stems and pat dry. Toss caps with lemon juice and arrange cap-side down on the prepared baking sheet.
- 3
Pulse reserved mushroom stems in a food processor until finely chopped.
- 4
Whisk water with chicken base until dissolved.
- 5
In a large non-stick skillet over medium-high heat, cook chorizo, breaking it apart as it cooks until done. Drain on paper towel, return to skillet and reduce heat to medium-low.
- 6
Add garlic and cook for 1 minute. Stir in cumin, base-water mixture and chopped mushroom stems, then simmer until soft, stirring occasionally.
- 7
Remove from heat and stir in breadcrumbs, cheese, green onions and cilantro.
- 8
Fill each mushroom cap evenly with the chorizo mixture.
- 9
Bake until mushrooms are tender, about 8-10 minutes.
- 10
Top each mushroom with guacamole and a tomato half before serving.
Tips
Pat mushrooms dry after rinsing to prevent excess moisture that inhibits browning.
Drain chorizo thoroughly to reduce greasy filling.
Add guacamole and tomato just before serving to maintain texture and prevent browning.
Good to Know
Store covered in refrigerator up to 3 days. Reheat in a 350°F oven for 5-7 minutes. Do not freeze after adding guacamole and tomato topping; freeze filling separately instead.
Prepare chorizo filling up to 1 day ahead. Stuff mushroom caps and refrigerate up to 4 hours before baking. Add guacamole and tomato immediately before serving.
Serve warm as an appetizer, on a bed of greens as a light meal, or alongside rice and beans.
Common Mistakes
Do not overcrowd the baking sheet; use space between caps so mushrooms roast rather than steam.
Do not skip patting mushrooms dry; excess moisture prevents proper texture.
Do not add guacamole before baking; it will brown and become bitter.
Substitutions
Dairy-Free Swaps
homemade version preferred for quality
General Alternatives
beef version works well