Name: Spicy Stuffed Cap Mushrooms with Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: Mexican-Fusion
Ingredients: ½ tsp cumin; ½ tsp smoked paprika; 1 ½ cups shredded pepper jack cheese (divided); 1 cup fresh pico de gallo (for topping); 1 jalapeño, seeded and finely minced; 2 cloves garlic, minced; 24 large cremini or white button mushrooms, stems removed; 6 oz cream cheese, softened; 8 oz Mexican chorizo, casing removed; Fresh cilantro and lime wedges for garnish; Salt and pepper to taste

Juicy cremini caps filled with a spicy, cheesy chorizo and jalapeño filling, baked until golden, then crowned with fresh zesty salsa. The perfect bold, crowd-pleasing appetizer that disappears in minutes.

Why You’ll Love This Recipe

These Spicy Stuffed Cap Mushrooms are flavor fireworks in every bite: meaty mushroom caps get packed with smoky chorizo, melted pepper jack, jalapeños, and spices, then baked until bubbly and golden. A final spoonful of cool, fresh salsa on top cuts through the richness and adds bright, juicy contrast. They’re naturally low-carb, gluten-free, and deliver that irresistible spicy-cheesy combo everyone fights over. Perfect for game day, parties, or anytime you want an appetizer that steals the show—one pan and 30 minutes is all you need!

Recipe Tips and Tricks

Choose large, firm cremini or white button caps that stand up straight.
Remove stems and scoop a little extra flesh for more filling.
Cook chorizo first and drain excess fat—keeps filling from being greasy.
Don’t overstuff—cheese expands as it melts.
Broil last 2 minutes for golden, blistered tops.
Make salsa fresh—it’s the cool, bright finish that makes them addictive.
Serve immediately while cheese is gooey and salsa is fresh.

Yield: 24 Stuffed Mushrooms

Spicy Stuffed Cap Mushrooms with Salsa

Spicy chorizo-cheese stuffed mushrooms topped with fresh salsa—bold and addictive!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

½ tsp cumin
½ tsp smoked paprika
1 ½ cups shredded pepper jack cheese (divided)
1 cup fresh pico de gallo (for topping)
1 jalapeño, seeded and finely minced
2 cloves garlic, minced
24 large cremini or white button mushrooms, stems removed
6 oz cream cheese, softened
8 oz Mexican chorizo, casing removed
Fresh cilantro and lime wedges for garnish
Salt and pepper to taste

Instructions

Preheat & prep: Heat oven to 375°F and line a baking sheet with parchment—party time!
Clean mushrooms: Wipe caps, remove stems, and scoop a little extra space with a spoon.
Cook chorizo: Brown chorizo in a skillet, breaking it up—drain excess fat.
Make filling: Mix cooked chorizo, cream cheese, 1 cup pepper jack, jalapeño, garlic, cumin, paprika, salt, and pepper.
Stuff the caps: Generously fill each mushroom—mound it high!
Top with cheese: Sprinkle remaining ½ cup pepper jack over the tops.
Bake to bubbly: 18–20 minutes until cheese is melted and edges are golden.
Broil for glory: Switch to broil last 2 minutes—watch them blister beautifully!
Salsa crown: Spoon fresh pico de gallo on each hot mushroom—cool, juicy contrast!
Serve immediately: Garnish with cilantro and lime—watch them disappear!

Notes

Fresh salsa on top is key—jarred salsa is too watery.
Make filling ahead and stuff just before baking.
Leftovers (rare!) reheat best in oven or air fryer.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 78Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 15mgSodium 197mgCarbohydrates 2gFiber 1gSugar 1gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cremini or white button mushrooms: Large caps with deep cavities.
Mexican chorizo: Fresh, not cured—gives bold spicy flavor.
Pepper jack cheese: Melts beautifully and adds heat.
Fresh salsa (pico de gallo): Tomato, onion, cilantro, lime, jalapeño—made fresh.
Jalapeño: Fresh minced for extra kick in filling.
Cream cheese: Binds everything and adds creaminess.