Chorizo-Stuffed Mushrooms

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 pkg. (10 oz. each) large mushrooms
  • ½ lb. Mexican chorizo, casings removed
  • 1 small onion, finely chopped
  • 4 oz. brick cream cheese, cubed
  • 12 RITZ Garlic Butter Crackers, finely crushed, divided
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 large lime, cut into 8 wedges

Nutrition facts

Recipe Tips


Heat oven to 400°F.


Remove stems from 24 of the largest mushrooms; finely chop removed stems and any remaining mushrooms. Place mushroom caps, rounded sides down, on parchment-covered rimmed baking sheet.


Crumble sausage into medium nonstick skillet; cook on medium heat 5 to 7 min. or until done, stirring occasionally. Add onions and chopped mushrooms; cook and stir 3 to 4 min. or until tender. Remove from heat. Add cream cheese; stir until melted. Stir in 1/4 cup cracker crumbs.


Spoon sausage mixture into mushroom caps, adding about 1 Tbsp. sausage mixture to each cap. Sprinkle with remaining cracker crumbs.


Bake 25 min. or until heated through.


Sprinkle with cilantro. Serve with lime wedges.