chorizo stuffing

These chorizo-stuffed mushrooms make the perfect canope or light appetizer, bringing the taste of a Madrid tapas bar right to your plate!

Spanish Chorizo-Stuffed Mushrooms (Champiñones Al Ajillo Con Chorizo)

semi-cured Spanish chorizo

button mushrooms

olive oil

onion

red bell pepper (finely diced)

garlic (finely minced)

breadcrumbs

parsley

Preheat the oven to 350°F (180°C).

Remove the stems from the mushrooms. Finely chop 1/2 of the stems, and either discard the remaining stems or reserve them for later use. Brush the top of the mushrooms with olive oil and place on a lined baking tray.

Roughly chop the chorizo into 1-inch pieces. Using a food processor, finely mince the chorizo and set aside.

Place a large skillet over medium heat and add the olive oil. When the oil is heated, add the minced chorizo and sautee until starting to turn golden and the fat starts releasing (roughly 3 mins).

Add the mushroom stems, diced onion, and bell pepper and continue to cook for another 3 minutes, stirring constantly.

When the onion turns transparent, add the garlic and breadcrumbs and fry until the breadcrumbs become golden brown.

Take the skillet off the heat.

Gently spoon the chorizo and breadcrumb mixture into the mushrooms to create little mounds.

Place in the oven and bake for 25 minutes.

Garnish with fresh parsley leaves and serve immediately.

Stale bread and smokey chorizo combine in this hearty Spanish classic, migas with chorizo.

Migas with Chorizo Recipe

day-old baguette

pork

red bell pepper (diced)

green bell pepper (diced)

garlic (don't peel!)

bay leaf

smoked Spanish paprika (sweet)

Extra virgin olive oil (Spanish of course!)

Salt

rosemary (optional)

grapes

Rip the stale bread into chunks and put it into a food processor (if you prefer, you can also do this part by hand). Pulse a few times until the bread becomes half breadcrumbs, half small chunks.

Place the breadcrumbs in a large bowl and drizzle about 1/4 cup of water on top. Mix everything together with your hands. The bread should absorb the water and be damp, but not saturated or soggy (or too dry!). Add more water if necessary.

In a large frying pan over a medium heat, add two generous tablespoons of extra virgin olive oil and add the garlic cloves (with skin on) from one whole head of garlic and the bay leaf. Fry over medium heat for a few minutes, browning the garlic cloves.

Add the chorizo and salt pork, cut into rough chunks. I like my chunks small, but you can cut large chunks if you prefer. Stir and brown for a few more minutes.

Once browned, remove everything from the oil with a slotted spoon and reserve.

Add the diced peppers to the seasoned oil and fry until golden brown (about 10 minutes).

Add the paprika and saute for 10 seconds. Then add back the garlic and meat mixture and season with salt.

Add the rehydrated bread crumbs and saute everything for about 5 minutes, allowing the bread to absorb oil and become golden. The result should be a very dry stuffing, but if the bread looks raw (not golden) add more olive oil.

Right before serving you can optionally add a spoonful of cooking liquid from the turkey. Decorate with rosemary sprigs if you wish. And I love to mix in pomegranate seeds for a sweet and savory rendition (here in Spain people also add grapes!).

A flavorful chorizo stuffing made from Mexican chorizo combined with cubed bread, onions, celery, apples, and fresh herbs.

Chorizo Stuffing

cooking spray, oil, or butter, (for greasing)

sourdough bread, (diced into bite-sized cubes)

pork chorizo

celery, (diced)

Granny Smith apples, (diced)

sweet onion, (diced)

chopped fresh parsley, (plus more for garnish)

sage

rosemary

salt

black pepper

unsalted butter, (melted)

chicken broth

eggs, (beaten)

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.

Add the bread cubes to a large mixing bowl and set aside.

Heat a large skillet or saute pan over medium-high heat. Add the chorizo and cook for 8-10 minutes, breaking it up into smaller chunks using a wooden spoon. Transfer the cooked chorizo to a separate small bowl and set aside.

In the same skillet or saute pan, heat the olive oil over medium-high heat. Add the celery, apples, and onion and cook for 8 minutes, until the onions are translucent and everything has softened.

Remove from the heat and stir in the parsley, sage, rosemary, salt, and black pepper.

Transfer the cooked onion, celery, and apple mixture to the large bowl with the bread cubes. Add in the cooked chorizo, butter, broth, and eggs. Toss everything together until fully combined.

Transfer the stuffing to the prepared baking dish and bake for 50-60 minutes until the top is toasted and browned.

Remove it from the oven and allow it to cool for 5 minutes. Garnish with fresh parsley and serve.

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