Chorizo Stuffed Portobello Mushroom Caps - Challenge Dairy

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 6 portobello mushrooms
• 4-5″ diameter, stems removed and black gills scraped out with a spoon
• 2 Tablespoons Challenge Butter
• ½ yellow onion, peeled and finely chopped
• 2 large garlic cloves, peeled and finely chopped
• 1 pound Mexican Chorizo sausage, casings removed
• 1 cup riced cauliflower
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup sharp cheddar cheese, shredded
• ¼ cup fresh parsley, finely chopped