Spicy Sausage-Stuffed Mushrooms

1. 1

   In a skillet heat 1 tablespoon of the oil over moderate heat until it is hot and in it saute the chorizo for 1 minute.

2. 2

   Add the onion and cook the mixture, stirring, until the onion is softened.

3. 3

   Add the garlic and cook the mixture, stirring, for 1 minute.

4. 4

   Add the mushroom stems and salt and pepper to taste and cook the mixture, stirring, until the liquid the mushrooms give off is evaporated.

5. 5

   Add the Sherry and boil it until it is evaporated.

6. 6

   Remove the skillet from the heat and stir in the bread crumbs.

7. 7

   Let the mixture cook and blend in the egg yolk, the parsley, and salt and pepper to taste.

8. 8

   Brush the outside of each mushroom cap with some of the oil.

9. 9

   Divide the filling among the caps, mounding it, arrange the stuffed mushrooms in a lightly oiled baking dish just large enough to hold them in one layer, and bake them in a preheated 400 degree F. oven for 5 to 10 minutes, or until they are golden.

10. 10

    Serve the mushrooms warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.