Yield: 24 mushrooms

Healthy Mexican Stuffed Mushrooms with Cilantro Ranch

A mini paella pan with 3 Mexican chorizo stuffed mushrooms and a tiny bowl of cilantro ranch, copper flatware, lime wedge, grey napkin.

Chorizo and ground turkey stuffed and baked mushrooms with a homemade cilantro ranch dipping sauce makes an impressive starter or game day appetizer!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 24 large button or crimini mushrooms, stems removed
  • 8 ounces lean chorizo
  • 8 ounces ground turkey
  • 3 tortillas, pulsed to make coarse crumbs
  • 1 egg, beaten
  • 1/2 teaspoon sea salt and several grinds pepper
  • cilantro ranch for dipping


  1. Preheat oven to 375° (350 convection).
  2. Lay the mushroom caps top side down on a baking sheet.
  3. Combine chorizo, ground turkey, tortilla crumbs, egg, salt and pepper thoroughly. Hands work best!
  4. Make appropriately sized meatballs (see photos above). Push them down into the mushroom cap.
  5. Bake until meat bis nicely browned and meat mixture is firm - about 25-30 minutes depending on size.
  6. While stuffed mushrooms bake, make the cilantro ranch.


Macros DO NOT INCLUDE cilantro ranch dressing.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 97Total Fat: 4gCarbohydrates: 7gProtein: 8g

Nutrition is an approximation and for reference purposes only! Your results will vary according to the specific ingredients you use and does not include cilantro ranch dressing.