Chorizo-stuffed mushrooms from The Best of Gourmet 1986 by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted blanched almonds; Chick-pea and chorizo salad; Steamed clams with peppers and ham; Toasted hazelnuts; Mussels with ham, peppers, and tomatoes; Octopus salad; Marinated black and green olives; Pork and ham meatballs in sherry pepper sauce; Garlic shrimp; Squid and celery salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pepperoni for chorizo sausages.

  • Bloominanglophile on October 05, 2013

    I made these as part of a tapas meal. They were good, but I thought they could have been more flavorful. Next time season generously. Also, if the mushroom caps are really big, partially bake them before filling them. My bigger caps weren't cooked all the way through in the time they recommend.

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