Spanish Champinones Rellenos: Chorizo and Manchego Stuffed Mushrooms for Fall Gatherings

Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Wipe the mushrooms clean with a damp towel, twist out the stems and chop the stems finely.

Serves 6

Ingredients

• 18 large cremini (baby bella) mushrooms, about 1 1/2 pounds
• 6 ounces dry-cured Spanish chorizo, casing removed, finely diced
• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1/4 cup dry fino sherry or dry white wine
• 1/2 cup panko or fresh breadcrumbs
• 3 ounces Manchego cheese, finely grated (about 1 cup), divided
• 2 tablespoons chopped flat-leaf parsley, plus more for garnish
• 1/2 teaspoon smoked paprika (pimenton)
• Fine sea salt and freshly ground black pepper
• Lemon wedges, for serving

Instructions

1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Wipe the mushrooms clean with a damp towel, twist out the stems and chop the stems finely.
2. Brush the caps lightly with olive oil, season with a pinch of salt and set them hollow-side down on the baking sheet. Roast for 8 minutes to drive off moisture, then flip them over and blot away any liquid in the cups.
3. Meanwhile, heat the 2 tablespoons olive oil in a skillet over medium heat. Cook the chorizo for 3 to 4 minutes until it releases its red fat, then add the shallot and chopped mushroom stems and cook 5 to 6 minutes until the moisture has cooked off and the mixture starts to brown. Stir in the garlic and smoked paprika for 30 seconds.
4. Pour in the sherry and simmer for 1 to 2 minutes until nearly evaporated. Take the pan off the heat and stir in the breadcrumbs, parsley and two-thirds of the Manchego. Season with pepper and taste before adding salt, since the chorizo and cheese are already salty.
5. Mound the filling into the mushroom caps, pressing gently so it holds. Top with the remaining Manchego and a light drizzle of olive oil.
6. Bake for 12 to 15 minutes, until the tops are golden and crisp and the mushrooms are tender.
7. Rest for 5 minutes, then move to a platter, scatter with parsley and finish with a squeeze of lemon. Serve warm with toothpicks.
8. Champinones rellenos are a fixture of Spanish tapas bars, especially in the mushroom-loving north around La Rioja, where a whole street in Logrono is famous for griddled mushroom pinchos. Autumn is peak mushroom season across Spain, and pairing them with smoky chorizo and nutty sheep's-milk Manchego makes a two-bite starter that disappears quickly at any fall gathering.

Nutrition (estimated, per serving)

• Calories: 300 kcal
• Protein: 14g
• Fat: 23g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 2g
• Sodium: 500mg