Stuffed mushrooms with chorizo

Ingredients:

• 1 Spanish chorizo ​​sausage (about 110 g), casing removed
• 18 large button mushrooms (about 6-8 cm)
• 1/3 tbsp. olive oil + 1 tbsp. l.
• 1/3 cup onion, finely diced
• 0.5 cup + 2 tablespoons breadcrumbs
• 1/4 cup homemade or store-bought low-salt chicken broth
• 2 tbsp chopped fresh parsley leaves
• 1/3 cup Manchego cheese, coarsely grated

Preparation:

1. Preheat oven to 200°C.
2. Cut the chorizo ​​into 2.5 cm thick pieces and place them in a food processor. Finely chop the sausage. Set aside.
3. Trim the stems from the mushrooms. Chop half of the stems (you can do this in a food processor). Set the other half aside for another use or discard. Brush the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet. Set aside.
4. Filling: Pour the remaining 1/3 cup olive oil into a large skillet and heat over medium heat. Add the onion and chopped mushroom stems. Cook, stirring occasionally, until softened, 2-3 minutes.
5. Add breadcrumbs, stir, and fry until golden brown. Transfer the filling to a bowl and set aside.
6. Wipe the pan with paper towels and add the chopped chorizo. Cook over high heat until fragrant, about 3 minutes. Transfer to the bowl with the filling. Add the chicken broth and parsley and stir with a fork. Add the Manchego cheese.
7. Spoon the filling into the mushroom caps until it forms a mound. Bake until the filling is golden brown, 20-25 minutes. Serve the stuffed mushrooms hot or warm.
   
   Note
   
   Spanish chorizo ​​is firmer than Mexican chorizo ​​and may be more difficult to cut with a knife, so it's best to grind it in a food processor..