One of the best tapas in Madrid are these chorizo stuffed mushrooms. Making this recipe is almost as good as having them at a Madrid tapas bar!
If you love mushrooms, you're in the right place! Try these recipes for Spanish garlic mushrooms and chicken with mushrooms.
Introduction
My favorite tapa in Madrid, without a doubt, is a mushroom--but not any mushroom. The best ones are served at the Mesón del Champiñon, where madrileños (Madrid residents) crowd the bar to order as many as possible. Locals eat these champiñones with a pair of toothpicks and a lot of gusto!
The secret to this mushroom madness is their filling: garlicky breadcrumbs and chorizo! I love the mushrooms from El Mesón del Champiñon so much that I had to learn to make them at home. The recipe from the restaurant is a family secret, but I reckon mine is almost as good! The secret is to render the fat out of the chorizo. That way you'll infuse its flavor into the frying onions and breadcrumbs for a taste explosion.
Ingredients
Curious what you need to recreate these famous champiñones al ajillo at home? Grab these key ingredients, and you'll be ready to start cooking!
- Mushrooms: Use larger white button mushrooms. Avoid really small mushrooms, as they will be hard to stuff.
- Chorizo: I recommend using semi-cured Spanish chorizo, which is different than spicy Mexican chorizo. This type of chorizo still needs to be cooked before eating unlike fully cured and smoked chorizo.
- Olive Oil: Use good quality olive oil to enhance the flavors of the dish.
See recipe card for full information on ingredients and quantities.
How to Make Chorizo Stuffed Mushrooms
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Remove the stems from the mushrooms and finely chop half of them. Reserve the rest for another use. (image 1)
- Brush the tops of the mushrooms with olive oil and place on a parchment-lined tray. (image 2)
- Roughly chop the chorizo into 1-inch pieces, then mince it in a food processor. Put a little olive oil into a skillet, place over medium heat, and add the chorizo. Cook until the fat releases and meat is browned, about 3-5 minutes. (image 3)
- Add the chopped mushroom stems, onion, and pepper and cook for another 3 minutes, stirring constantly. (image 4)
- Add the garlic and breadcrumbs and cook until the breadcrumbs have browned. (image 5)
- Fill the mushroom caps with the chorizo mixture. (image 6)
- Bake at 350°F (180°C) for 25 minutes, or until the filling is browned. (image 7)
- Garnish with fresh parsley leaves and enjoy right away. (image 8)
Recipe FAQs
I recommend baking your stuffed mushrooms at 350°F (180°C). This is hot enough to cook them through, but not so hot that they burn quickly.
Rub off any dirt from the mushrooms with a damp cloth, and make sure they're dry before stuffing. Also, make sure to include breadcrumbs in the filling to absorb liquid and hold the filling together.
Serve
Once you start eating these chorizo stuffed mushrooms, it's hard to stop! That's why I love to serve it with other veggies for a balanced meal. These marinated carrots, vegetarian stuffed peppers, pan con tomate, or Padrón peppers would round out the meal nicely.
Expert Tips
- Using semi-cured chorizo instead of raw Mexican chorizo gives this dish authenticity and a wonderful depth of flavor without too much heat.
- The secret to this dish is cooking the veggies in the chorizo so they absorb the flavorful oils from the meat.
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Spanish Chorizo-Stuffed Mushrooms (Champiñones al Ajillo con Chorizo)
Ingredients
- 2 pounds button mushrooms
- 1 tablespoon olive oil
- 1 pound semi-cured Spanish chorizo cut in 1-inch pieces
- 1 medium yellow onion finely diced
- ½ red bell pepper finely diced
- 3 cloves garlic finely minced
- ½ cup dry breadcrumbs
- 1 cup fresh parsley
Instructions
- Preheat the oven to 350°F (180°C).
- Remove the stems from the mushrooms. Finely chop half of the stems, and either discard the remaining stems or reserve them for later use. Brush the top of the mushroom caps with olive oil and place on a lined baking tray.
- Finely mince the chorizo in a food processor 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 sauté until the meat is turning golden and releases the fat, about 3 minutes.
- 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 and gently spoon the chorizo and breadcrumb mixture into the mushrooms to create little mounds.
- Bake for 25 minutes, or until lightly browned on top. Garnish with fresh parsley leaves and serve immediately.
Notes
- Using semi-cured chorizo instead of raw Mexican chorizo gives this dish authenticity and a wonderful depth of flavor without too much heat.
- The secret to this dish is cooking the veggies in the chorizo so they absorb the flavorful oils from the meat.
Nutrition
Photography by Giulia Verdinelli
Diana C
Meson del Champinon is my absolute favorite tapas bar in Madrid. Their mushrooms are to die for. While your recipe is very good, it is not like the one at the mushroom bar. There is no breadcrumb or onion in the restaurant version of these delectible delights. It is just chorizo with a garlic wine liquid. Everytime I go there, I try to disect the ingredients to make them at home. Still trying to get there. Thanks for sharing your version.
Mary Leahy-King
Hi David,
I just signed up to your site today. I was wondering if you could put the ingredients for the recipes in grams also please. I'd be very grateful.
Love the champiñones recipe by the way.
Kind regards
Mary
Lauren Aloise
Hi Mary, we are working on updating all to be in both US and Metric! Thank you!!