Mushroom stuffed with chorizo and roasted pine nuts

Tapas, Salted

Small bites served hot and stuffed with chorizo, roasted pine nuts, garlic, parsley and Monterey Jack cheese.


Recipe for 12 tapas

For the stuffed mushrooms

12 Unit(s)
Button mushrooms
60 Gr
Spanish chorizo
1 Unit(s)
1 Clove(s)
4 Sprig(s)
30 Ml
Pine nuts
60 Gr
Monterey jack cheese
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 450 °F

  • General preparation
    Remove stems from mushrooms and chop finely. Finely chop the chorizo. Finely chop the shallot and parsley. Grate the Monterey Jack.
  • Mushrooms preparation
    In a hot pan, drizzle some olive oil and fry the mushrooms on both sides to obtain a slight caramelization. Remove mushrooms from pan and place them on a plate covered with paper towels, cavity facing downward to drain them.
  • Stuffing preparation
    In same skillet saute the shallot, mushroom feet and chorizo. Cook for 4-5 minutes. Add chopped garlic, chopped parsley and pine nuts. Season with salt and pepper to taste.
  • To serve
    Fill out the buttons with chorizo mixture. Sprinkle with cheese. Cook the mushrooms in the oven for 5-6 minutes to melt the cheese. Serve hot.
Monterey Jack is a soft-rind cheese made from pasteurized cow's milk originally from California. You can substitute cheddar in this recipe.

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