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

Chorizo Stuffed Mushrooms

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Tamara Andersen
Chorizo and ground turkey stuffed and baked mushrooms with a homemade cilantro ranch dipping sauce makes an impressive starter or game day appetizer!
5 from 3 votes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Mexican
Servings 24 mushrooms
Calories 97 kcal

Equipment

Ingredients
  

  • 24 large button or crimini mushrooms - stems removed
  • 8 ounces lean chorizo
  • 8 ounces ground turkey
  • 3 corn tortillas - pulsed to make coarse crumbs
  • 1 egg - beaten
  • ½ teaspoon sea salt and several grinds pepper
  • cilantro ranch - OR
  • avocado lime crema

Instructions

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

Notes

 
Macros DO NOT INCLUDE cilantro ranch dressing.

Nutrition

Serving: 3g | Calories: 97kcal | Carbohydrates: 7g | Protein: 8g | Fat: 4g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com