Chorizo, Spinach and Artichoke Stuffed Mushrooms
These Chorizo, Spinach, and Artichoke Stuffed Mushrooms are a delectable appetizer that are perfect for get-togethers and holiday parties! Savory, juicy, and perfectly spiced, they are sure to become a crowd favorite!
Ingredients
- 1- pound large baby bella or button mushrooms, wiped and stems removed
- 1 tablespoon olive oil
- 2 shallots, minced
- 1 jalapeno, seeds and stems removed, minced
- 6 cloves fresh minced garlic
- 8 ounces soy chorizo
- 3 oz frozen chopped spinach, thawed and squeezed dry
- 3 oz artichoke hearts, about 5-6, minced
- 4 oz vegan cream cheese, room temperature
- ½ cup vegan parmesan cheese shreds, divided, plus more for garnish
- ½ cup breadcrumbs
- 1 tsp Kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- Chopped parsley, for garnish
- Fresh lemon wedges, for serving, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Prep your mushrooms by removing the stems and cleaning out the gills if you’re using baby bella mushrooms (this is optional, but recommended as I find it provides more space for the filling).
- Heat the olive oil in a large sauté pan over medium heat.
- Once the oil is hot, add the shallot and jalapeno and cook, stirring often, until tender, 2 to 3 minutes.
- Add the garlic and continue to cook another 1 to 2 minutes.
- Stir in the soy chorizo, breaking it up with your spatula, and cook for 3 to 5 minutes until slightly browned.
- Add the spinach and artichoke hearts, stirring well to combine. Cook until heated through, 2 to 3 more minutes.
- Remove the skillet from heat and mix in the vegan cream cheese, vegan parmesan, ¼ cup breadcrumbs, Kosher salt, and black pepper. Taste and adjust seasoning if needed.
- Scoop the chorizo and spinach mixture into each mushroom cap, packing it in generously.
- Sprinkle the tops with the remaining ¼ cup of breadcrumbs.
- Place the mushrooms in the oven and bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove the mushrooms from the oven and let them cool slightly. Garnish with more vegan parmesan (if using) fresh chopped parsley before serving. Enjoy!
Video
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