Filled with soy chorizo, spicy jalapeños, and a mixture of luscious cream cheese & parmesan, these stuffed mushrooms are sure to be your number one stunner this Holiday Season

stuffed mushrooms are the perfect appetizer for holiday parties and get-togethers

If you’re in need for the perfect Holiday appetizer, look no further because I’ve got you covered with these slightly spicy, super creamy Chorizo, Spinach, and Artichoke Stuffed Mushrooms. I mean, who doesn’t love anything stuffed with spinach and artichoke dip?! Add chorizo to the mix and you’ve got a full blown party happening right in your mouth. And guess what? The combination of flavors isn’t even the best part about this recipe. The best part is that these little, poppable morsels of heaven are easy to make, come together in under an hour, gluten free with the adjustment of just one ingredient, AND can be prepared a day ahead…so all you have to do the day of is stick ’em in the oven, set it, and forget it. One more dish you can cross off your list, giving you more time to drink all the bubbly and not stress about food (remind me to tell you guys about the time I royally f***ed up Thanksgiving dinner).

Anyway, That’s what I call holiday winning, my friends.

So, let’s be winners together. Grab a glass of champs and let’s get to making the best stuffed mushrooms, shall we?!

How to make stuffed mushrooms:

These chorizo, spinach, and artichoke stuffed mushrooms might sound fancy, but don’t let them intimidate you. They’re super easy to prepare and in just a few simple steps, you’ll have the best (and most original) Holiday appetizer! Here are some tips to making the best stuffed mushrooms:

• Pick mushrooms that are big – but not too big. We want a lot of surface area for all that delicious stuffing, but we need them to still be the perfect finger food! I like to use baby bella mushrooms or button mushrooms, and I always buy them in the bulk or loose bins from the grocery store so I can pick and choose each mushroom personally. In addition to picking the perfect sized mushshrooms, pick fresh shrooms. Make sure they’re firm with a smooth appearance.
• Remove stems from from the mushroom caps carefully. Treat these mushrooms like they’re a newborn baby, ok? They’re delicate. If the caps break while removing the stems, then the stuffing gets everywhere and it’s just a big mess. After removing the stems (you can discard them or save them for homemade vegetable stock), I like to take the end of a vegetable peeler and ever so gently remove the gills of the mushooms (if using baby bellas). This isn’t a requirement, but I find that removing the gills gives you way more room for the stuffing, and if I’m being quite honest, it’s kind of therapeutic.
• Before baking and stuffing, toss your mushrooms in a really good qualitydry cooking sherry. Doing so just adds that oomph, if you know what I mean? It gives the mushrooms a beautifully sweet and nutty flavor which pairs nicely with everything going inside them.
• Don’t be afraid to pile high! We’re not sticklers for stuffing here. Fit as much of the filling as you can into each mushroom cap. The more stuffing, the better!!!

Am I reading this right? I can make these stuffed mushrooms a day ahead?!

THIS IS NOT A DRILL! Yes, you can make these stuffed mushrooms a full day (or even two days) ahead of time!

Look, I know cooking for the Holidays can be stressful af, and since I can’t be there to refill your cocktail when it’s getting low, I’m giving you the next best thing … a make-ahead holiday recipe. You can make the stuffing for these mushrooms in just ONE PAN, up to 2 days ahead of time. Simply make the filling according to the directions. Store the filling in an airtight container and that’s it! The day before, stuff the mushrooms, cover them with plastic wrap or store them in an airtight container and place them in the refrigerator until you’re ready to bake them. When you’re ready to bake the mushrooms, just pop them in the oven. Not that you may need to add a few minutes to the baking time since they’re chilled. Easy peasy, right?! You’re welcome.

be warned, these stuffed mushrooms are addictive, to say the least

I’m pretty f’in excited about how these chorizo, spinach, and artichoke mushrooms turned out. They’re kinda spicy, super creamy, and cheesy with a pop of freshness from the parsley. Not to mention, they’re the perfect hand-held appetizer so you never have to put your drink down … you can literally just pop ’em in your mouth! I must warn you, though. These stuffed mushrooms are kinda addicting. You pop one in your mouth, then one turns into seven … and all of a sudden the whole tray is gone and you’re standing there with a look of utter guilt on your face.

the best holiday appetizer there ever was

Seriously, though…these stuffed mushrooms are that good. But don’t take my word for it! You’re gonna have to make them yourself to see just how good they really are! If you make these vegan chorizo, spinach, and artichoke stuffed mushrooms, make sure to snap a photo or video and tag me on Instgram at @eat_figs_not_pigs and #EatFigsNotPigs. You guys know I love seeing your recreations of my recipes!

Til next time, friends!

XOXO!

5.0 from 5 reviews

Vegan Chorizo, Spinach, and Artichoke Stuffed Mushrooms

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Earthy baby bella mushrooms stuffed with slightly spicy vegan chorizo and cream cheese filling, then topped with more vegan cheese! This recipe is sure to be the highlight of all your Holiday get-togethers!

Author: Ashley

Recipe type: Vegan

Cuisine: Holiday

Serves: 6

Ingredients

• 1 LB large baby bella or button mushrooms, stems removed
• 2 TBS good cooking sherry
• 2 TBS avocado oil, divided
• 2 large shallots, minced
• 1 jalapeno, minced
• 6 cloves garlic, minced
• ½ LB soy chorizo
• 3 oz frozen chopped spinach, thawed and squeezed dry
• 2 oz artichoke hearts (about 5-6), chopped
• 4 oz vegan cream cheese
• ¼ cup plain bread crumbs, gluten free if needed
• 1 cup vegan parmesan cheese, divided
• 1 tsp Kosher salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• Chopped parsley, for garnish

Instructions

1. Preheat oven to 375 degrees F
2. Place the mushroom caps in a shallow bowl and gently toss with cooking sherry and 1 tablespoon avocado oil. Set aside.
3. In a large skillet on medium heat, add the remaining tablespoon of avocado oil. Add the shallots and jalapeno and cook until the onions begin to soften and become translucent, about 7-10 minutes, stirring constantly. Add the garlic, and cook and addtional 2-3 minutes.
4. Add chorizo and cook until heated completely through, about 3-5 more minutes. Once heated completely through, add spinach and artichokes. Mix to thoroughly combine all the ingredients and cook an additional 5 minutes.
5. Reduce heat to low. Add cream cheese, bread crumbs, ½ cup of parmesan cheese, salt and pepper. Mix to combine. Remove from heat, taste, and adjust seasonings.
6. Grease a baking sheet and carefully spoon the mixture into each mushroom cap. Repeat until all the mushrooms are stuffed. Top stuffed mushrooms with additional ½ cup of parmesan cheese and bake, uncovered, for 25 minutes (longer if the mushrooms were made ahead and chilled). Remove from the oven and garnish with fresh chopped parsley. Serve warm and enjoy!

3.5.3251