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Chourico and Cheese Stuffed Mushrooms
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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 Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: Portuguese
Keyword: Chourico Stuffed Mushrooms, Portuguese Stuffed Mushrooms
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.
    Cleaning mushrooms
  • 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.
    Grinding chourico in food processor
  • 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.
    Making stuffed mushroom filling
  • Add Cooper Sharp White Cheese to the food processor and blend until it is in smaller pieces.
    Cheese Stuffed Mushrooms
  • 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