24 button mushrooms, stems removed and reserved for filling
1 tbsp olive oil
1/2 onion, finely diced
1/2 red bell pepper, finely diced
3 cloves garlic, finely minced
2 cups spinach (or greens of choice), chopped
1/4 cup parsley, chopped
1 lb chorizo
1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.
2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.
3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.
4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.
5. Add garlic and cook an additional 30 seconds.
6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.
7. Allow filling to cool slightly before adding chorizo. Stir to combine well.
8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.
9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.
10. Arrange on serving tray and garnish with additional chopped parsley if desired.
http://therealfoodrds.com/chorizo-stuffed-mushrooms/
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