Chourico & Cheese Stuffed Mushrooms

If you love stuffed mushroom recipes, this perfectly spiced and seasoned Chourico & Cheese Stuffed Mushrooms appetizer will be the talk of the party. Each bite is bursting with loads of cheesy flavor.

Thank you, Cooper® Cheese for sponsoring today’s decadent recipe post.

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These lower carb, flavor-packed cheese stuffed mushrooms feature sauteed shallots, garlic, Chourico (can also use chourizo), pepper, butter, crackers, and Cooper® Sharp White Pasteurized Process American Cheese.

Each mouthful of these bite-sized stuffed mushrooms produces so much cheesy goodness. Finished in the oven, the filling for these mushrooms can be made ahead of time. Simply bake them in the oven on a parchment-lined baking sheet for 18 minutes for a quick mushroom appetizer.

Here in the Northeast, we not only have easy access to purchasing quality ingredients like Cooper Sharp White Cheese, but we also have a prevalent Portuguese culture.

What is Chourico?

One of the most popular Portuguese foods in our area of Southeastern, Massachusetts is chourico. If you are not familiar with chourico, it is a smoked Portuguese sausage made with pork and a blend of delicious spices.

Chourico is fully cooked and makes an excellent meal, or recipe addition. It is very similar to the Spanish chourizo and this recipe can be made with either sausage. It pairs so well with ingredients like green and red bell peppers.

I love to use chourico for flavor in my appetizers like these Portuguese Baked Stuffed Shrimp, and these Portuguese Stuffed Quahogs. It does not overpower dishes and helps to enhance the flavor of foods when sauteed with ingredients like garlic, wine, and butter.

My favorite part of using chourico in my cooking is that it goes perfectly with sharp, white cheese from brands like Cooper Sharp White. This stuffed mushroom filling would not be as delicious if it was made with another cheese.

Cooper Sharp White Cheese

Cooper Sharp White Cheese is a creamy, sharp, American cheese that you can find in deli cases in the Northeast. You can also find it in Yellow, and Black Pepper flavors. For our family, we tend to use the Sharp White flavor since it is the most versatile in recipes.

I love how the cheese can be cubed, grated, sliced, or even chopped in the food processor which I used in this recipe. It was the last ingredient step in making the mushroom filling that made it POP with cheesy flavor.

Make Chourico & Cheese Stuffed Mushrooms

Equipment

• Food processor
• baking sheet
• tablespoon -sized cookie scoop

Ingredients

• 1 lb brown or white mushrooms
• 1/2 lb of mild chourico (1 link)
• 3/4 lb of Cooper Sharp White Cheese
• 1 sleeve of butter crackers
• 2 tablespoons of red bell pepper
• 2 tablespoons of green bell pepper
• 1 small shallot chopped
• cloves of garlic-2
• 2 tablespoons of unsalted butter
• 3 tablespoons of white cooking wine
• 1/4 tsp black pepper
• 1/4 tsp of garlic powder

How to Clean Mushrooms

The most important part of making stuffed mushrooms is making sure they are clean. Often, mushrooms are coated in dirt and need to be carefully washed. Here is how I make sure my mushrooms are clean and stemless.

1. Remove mushrooms from the package.
2. Place a colander in your sink.
3. Add mushrooms to the colander.
4. Set out a space on your counter lined with towels or paper towels.
5. Under cool water carefully rinse each mushroom.
6. You want top go gentle because if you do not, you can remove the outer skin or break them.
7. Once they are all rinsed and on the towel, carefully pat each dry.

Removing Mushroom Stems

Mushroom stems are a key player when making stuffed mushrooms because typically, they are part of the filling.

I like to carefully remove the stems and add them to the food processor because they provide extra flavor (and nutrients) to stuffed mushrooms filling.

Food processing the ingredients

The first ingredients I added to my food processor was the crackers. Grind them up until they are fine and set them aside.

Remove them from the processor and then add the chourico, mushroom stems, garlic, shallots, and pepper. Grind everything up until it is evenly small.

Next up, rinse the food processor, and add the Cooper Sharp White Cheese. Pulse until the cheese is processed into smaller pieces that will easily melt; set aside.

Get the rest of the steps to make these Chourico & Cheese Stuffed Mushrooms below in the recipe card. I have included step by step imagery to help you make the best batch of stuffed mushrooms on the block!

Learn more about how Cooper Cheese can make your holidays tastier.

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4 from 2 votes

Chourico & Cheese Stuffed Mushrooms

If you love stuffed mushroom recipes, this perfectly spiced and seasoned Chourico & Cheese Stuffed Mushrooms appetizer will be the talk of the party. Each bite is bursting with loads of cheesy flavor.

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Course Appetizer

Cuisine Portuguese

Servings 24 mushrooms

Calories 89cal

Author Amy Desrosiers

Cost $10

Equipment

• food processor
• baking sheet
• Medium Skillet
• Tablespoon-sized cookie tablespoon

Ingredients

• 1 lb. brown mushrooms
• 1/2 lb. chourico
• 3/4 lb. Cooper Sharp White Cheese
• 1 sleeve butter crackers
• 2 tbsps. red bell pepper
• 2 tbsps. green bell pepper
• 1 small shallot
• 2 cloves garlic
• 2 tbsps unsalted butter
• 3 tbsps white cooking wine
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

• Wash and dry mushrooms (see post for advice)- remove stems.
  
• Line a baking sheet with parchment paper and add mushrooms to it.
• Chop Chourico into 4 smaller pieces.
• Add crackers to your food processor and blend until fine, set aside.
• Add chourico, garlic, shallot, bell pepper, and mushroom stems to your food processor and blend until smooth.
  
• Place the butter in a medium skillet add chourico and veggies mixture. Add white wine and spices. Saute for 6 minutes until most of the liquid is gone; remove from heat.
  
• Add Cooper Sharp White Cheese to the food processor and blend until it is in smaller pieces.
  
• Place cheese in the skillet with the crackers and mix over low heat.
• Once cheese has melted in, remove from heat.
• Using your cookie scoop, add one tablespoon of filling to each mushroom.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Enjoy warm!

Notes

How to Clean Mushrooms

The most important part of making stuffed mushrooms is making sure they are clean. Often, mushrooms are coated in dirt and need to be carefully washed. Here is how I make sure my mushrooms are clean and stemless.   

 

1. Remove mushrooms from the package.
2. Place a colander in your sink.
3. Add mushrooms to the colander.
4. Set out a space on your counter lined with towels or paper towels.
5. Under cool water carefully rinse each mushroom.
6. You want top go gentle because if you do not, you can remove the outer skin or break them.
7. Once they are all rinsed and on the towel, carefully pat each dry.

 

Removing Mushroom Stems

Mushroom stems are a key player when making stuffed mushrooms because typically, they are part of the filling.  

 

I like to carefully remove the stems and add them to the food processor because they provide extra flavor (and nutrients) to stuffed mushrooms filling.

 

Make Filling Ahead of Time

 

You can make the filling following the steps above and simply refrigerate it once it is cooled. It will become firm, but can be added to mushrooms when you are ready to eat them.

 

Serve as a Hot Dip

 

We has extra filling so when I heated it up, I realized it could be served as a hot dip with crackers–holy goodness!! It was amazing!!

 

Simply bake filling in the oven for 15 minutes in an oven-safe dish and serve warm with crackers. 

 

Nutrition

Serving: 1mushroom | Calories: 89cal | Carbohydrates: 1g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 229mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg