If you love mushrooms like I do this makes a great snack, but is hearty enough to be served as a meal too. It has a great blend of flavors and goes great with pasta so dress it up, or dress it down, but put this easy-to-prep meal on your planner!
Jumbo Portobello Mushrooms
Fresh Basil Leaves
Fresh Mozzarella Cheese
Italian Seasonings, Salt, Pepper
Olive Oil, Butter
Fry the chorizo in a frying pan. Because of the red seasoning of chorizo, it's difficult to see the meat color and tell when it's thoroughly cooked, but you will notice a change in the texture as the meat will change from the mushy, raw meat texture to a more granular texture.
While the chorizo is cooking, gently saute' the mushrooms in a small amount of olive oil mixed with butter. Cook on both sides but only for about 2 minutes per side as you still want the mushroom to be firm enough to hold together.
Stuff the mushroom with chorizo until you have a nice even layer.
Layer some fresh mozzarella cheese on top of the chorizo and then put the whole stuffed mushroom in a toaster oven until the cheese melts.
Layer some fresh basil leaves on top, and then the tomato slices.
Season the tomatoes with Italian seasoning, salt and pepper.