chorizo stuffed mushrooms
6 portobello mushrooms stems removed
1 tablespoon olive oil
2 medium yellow onions chopped
3 ounces raw Mexican chorizo with casings removed and crumbled
2 slices soft wholewheat bread crusts trimmed and discarded and torn
1 ounce piece reduced fat pepper Jack cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 375°F. Spray a medium baking sheet with nonstick spray.
Chop 2 of the mushrooms. Place the remaining 4 mushrooms on the baking sheet.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped mushroom caps, onions, and chorizo. Cook, stirring occasionally, breaking up the chorizo with the side of a spoon, until the mushroom caps are very tender, 10 to 12 minutes.
Pulse the bread slices in a food processor until fine crumbs form. Transfer to a small bowl. Add the cheese to the food processor and pulse until finely chopped. Add to the bread crumbs, mix well, and season with salt and pepper.
Spoon equal amounts of the chorizo mixture into the mushroom caps and sprinkle evenly with the bread crumb mixture. Lightly spray the tops with cooking spray. Bake until the filling is hot and the topping is lightly browned, about 30 minutes.