You are here:

Stuffed Mushrooms with Spanish Crust

With chorizo and chickpeas and Devondale's delicious Colby cheese.

Makes 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes


  • 4 large field or flat mushrooms
  • 1/2 brown onion, finely chopped
  • 1 chorizo sausage, chopped
  • 125g can chickpeas, drained
  • 1 tablespoon finely chopped parsley
  • 4 Devondale Colby Cheese Slices
  • 1 cup roughly diced sourdough bread
  • finely grated rind of 1 lemon
  • 1/4 teaspoon paprika
  • 50g Devondale Original Butter, melted
  • salt and pepper, to taste


  1. Trim stalks from mushrooms, finely chop and set aside. Place mushroom caps, stalk-side up, in a baking dish.
  2. Heat a non-stick frying pan over medium heat. Add onion and chorizo and cook, stirring occasionally, for 5 minutes. Add mushroom stalks and chickpeas and continue cooking for 5 minutes or until onion is soft and chorizo has browned and cooked through. Stir in parsley.
  3. Spoon chorizo mixture into cavity of mushrooms. Top each with a slice of Colby Cheese. In a separate bowl combine sourdough bread, lemon rind, paprika and butter. Season to taste. Spoon breadcrumb mixture on top of cheese covered mushrooms. Bake at 180⁰C for 25-30 minutes or until mushrooms have cooked through and topping is browned.


  • This recipe can also use Devondale Light n' Tasty or Mild All Rounder Cheese Slices.
  • Chorizo mixture is delicious served on crusty bread, topped with a slice of Colby cheese and grilled until golden.
  • Chorizo is available in the deli section of most major supermarkets.