Chorizo-stuffed Mushrooms

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Directions

Heat oven to 400 degrees F.

Remove stems from the mushrooms; reserve the stems. Shave a thin slice off each cap so it will stand upright. Brush or spray each with olive oil; place on a baking sheet.

In the bowl of a food processor combine the mushroom stems, chorizo and onion; pulse until finely chopped.

Heat a large skillet over medium-high heat. Add a little olive oil and the chorizo mixture. Cook and stir until sausage is cooked. Add the bread crumbs and toss and stir until toasted golden brown. Stir in the chicken broth, parsley and cheese to form a moist, clumpy mix. Season to taste with salt and pepper.

Fill the mushroom caps with the chorizo mixture, mounding the stuffing. Bake 20-25 minutes or until lightly browned. Serve warm.