Chorizo Mushrooms

Everyone will love these delightful little bites that are a breeze to make. Chorizo is a Spanish pork sausage usually available dried in the deli department of supermarkets.

Serves: 24 mushrooms
Prep Time: 15 minutes
Cook Time: 15 minutes

24 medium Ontario White Mushrooms (about 1 lb/500 g) 2 tbsp (25 mL)​​ olive oil (approx) 4 oz (125 g)​​​ dry-cured chorizo sausage 2 tbsp (25 mL)​​ chopped fresh parsley​ 2 tsp (10 mL)​​ ​grated orange rind 1 clove garlic, minced

Cooking Instructions:
Wipe mushrooms well and pull out stems. (Set stems aside for another use.) Brush each cap with some oil and place on rimmed baking sheet or ovenproof dish. ​Cut chorizo into pieces that fit inside caps. In small bowl, toss together chorizo pieces, parsley, orange rind, garlic and 1 tbsp (15 mL) olive oil. (Caps and chorizo mixture can be covered and refrigerated for up to 3 hours.) ​Place 1 chorizo piece in each cap; spoon any remaining parsley mixture over top. (Caps can be left at room temperature for 1 hour.) Bake in 425°F (220°C) oven until mushrooms are tender and piping hot, 15 to 20 minutes. Serve warm. ​ Nutritional Information: 1 Appetizer: ​PROTEIN:​ 2 grams ​FAT:​ 3 grams ​CARBOHYDRATES:​ 1 gram ​CALORIES:​ 35