I have made this a few times already, so I thought I would finally get some pictures!  I saw the “stuffing” part as a grilled cheese sandwich recipe, so I took it a step further and modified it for a stuffed mushroom.

It is really, really good.  Trust me.



2 packages of mushrooms (mixture of big and small ones is good)
2 oz cream cheese
1 package chorizo sausage
8 peppadew peppers, chopped
1/2 round of Queso Fresco


1. Fry up the chorizo until done. I don’t drain it of the fat, since it gives the mushrooms some flavor. If you are looking for a low fat recipe…look elsewhere. 😉


2. Meanwhile, chop up the peppers.


3. When the sausage is done, add in the cream cheese, crumbled queso cheese, and peppers. Stir around and combine.



4. Clean and de-stem the mushrooms. Set on an sprayed jellyroll pan (one with sides). I put some aluminum foil on the pan for easier clean up.

5. Stuff the mushrooms with the filling. I had a little extra left over, which is great to use up any excess cream cheese for a dip, or fill a few pieces of bread and make a yummy grilled cheese sandwich.

6. Bake at 375 degrees F for about 30 minutes.


7. Watch them disappear!