Portobello Mushrooms Stuffed with Chorizo

 On the menu tonight:

Portobello mushrooms stuffed with Chorizo 

Roasted Tomatillo Sauce

Seasoned Garbanzo beans and avocado on a bed of lettuce

Portobello mushrooms stuffed with Chorizo 

2 Portobello mushrooms 

1 lb good quality Chorizo (Johnsons or butcher made)

Stuff mushrooms with Chorizo 

Bake at 375 for 45 mins.

Top with grated cheese and sliced green onions to serve 

I only used half the Chorizo and froze the rest.

You can do this with small mushrooms and serve as Appetizers.

I saved the oil/ juice that cooked off the Chorizo and mushrooms. Put it in a Ziplock and froze. It can be added to soups, stews and chili to add a little boost of flavor.

Roasted Tomatillo Sauce

1 medium tomatillo diced

4 cherry tomatoes diced 

1 green onion chopped 

1/2 tsp minced garlic

Pinch of seasoning salt

Olive oil to coat the bottom of pan

Bake 375 40 minutes