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Mushroom Caps with Chorizo Stuffing

16 large fresh white mushrooms (about 2 pounds)
1/3 cup of olive oil
5 ounces of chorizo sausage (fully cooked), diced (about 1 cup)
1/4 cup of chopped fresh parsley
2 large garlic cloves, finely chopped (about 2 teaspoons)

Preheat grill and vegetable grate or broiler and broiler pan. Remove mushroom stems (use in sautés sauces, stir-fries). In a large bowl, combine mushroom caps and olive oil; toss to coat. In a small bowl, combine sausage, parsley and garlic. Fill mushroom cavities with sausage mixture. Place on vegetable grate or broiler pan. Grill or broil until mushrooms are tender and browned, 10 to 15 minutes.

6 to 8 portions

Source: The Mushroom Council

Per Serving (excluding unknown items): 171 Calories; 16g Fat (82.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

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