Smoky Chorizo-Stuffed Mushrooms
These savory, smoky, and irresistibly cheesy mushrooms are the perfect appetizer for any backyard gathering.
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Ingredients
- 18 large Cremini mushrooms, stems removed
- 6 oz raw Spanish chorizo, casing removed and crumbled
- 4 oz cream cheese, softened
- 1/2 cup grated Manchego cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your grill to medium-low heat (about 300-350°F) for indirect cooking.
- 2
In a medium bowl, combine the crumbled chorizo, softened cream cheese, Manchego cheese, minced garlic, chopped parsley, salt, and pepper; mix thoroughly.
- 3
Brush the mushroom caps lightly with olive oil and stuff each cap generously with the chorizo mixture.
- 4
Arrange the stuffed mushrooms on a grill-safe pan or directly on the cooler side of your grill grates.
- 5
Grill for 25-30 minutes, or until the mushrooms are tender and the chorizo filling is cooked through and lightly browned on top.
- 6
Carefully remove from the grill and serve immediately as a delicious appetizer.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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