Gluten-Free JOC Appetizer - Chorizo Stuffed Mushrooms

Ingredients:

20 large white button mushrooms, stems removed and reserved
1/2 pound gluten-free chorizo sausage, casings removed
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup gluten-free breadcrumbs
1/2 cup grated gluten-free Parmesan cheese
2 tablespoons fresh parsley, finely chopped
Salt and pepper, to taste
Olive oil, for drizzling

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the mushroom caps and remove their stems. Finely chop the reserved mushroom stems.

In a skillet over medium heat, cook the gluten-free chorizo sausage, breaking it into crumbles as it cooks. Cook until it's browned and cooked through, about 5-7 minutes. Remove any excess grease from the skillet.

In the same skillet, add the finely chopped onion and chopped mushroom stems. Sauté until the onions are translucent, about 2-3 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.

Remove the skillet from heat and stir in the gluten-free breadcrumbs, grated gluten-free Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.

Stuff each mushroom cap with the chorizo and breadcrumb mixture, pressing down lightly to pack it in.

Place the stuffed mushrooms on the prepared baking sheet. Drizzle a bit of olive oil over the tops.

Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.

Serve your gluten-free Chorizo Stuffed Mushrooms as a tasty appetizer.

Enjoy your gluten-free appetizer!