Chorizo Stuffed Portobello Mushroom Caps
Preheat oven to 350ºF. Combine olive oil and vinegar and brush both sides of the mushroom caps.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Stove
- Mixing bowl
- Pastry brush
- Spoon
- Grater
- Chef's knife
- Cutting board
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
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