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These Chorizo and Rice Stuffed Portobello Mushrooms are delicious and nutritious. They are also quite filling. Plan on making some as an appetizer at your next get together.

Ingredients:
3-4 Portobella Mushroom Caps
½ of a tube of beef Chorizo (about ½ cup)
1 cup cooked rice
½ yellow onion, chopped
Olive Oil (about 2 Tablespoons)
6 ounces Queso Fresco, crumbled
Finely diced parsley or cilantro to top

Directions:

With a spoon, lightly clean out the gills and stems from the mushroom caps and rinse under cold water. Pat dry. Drizzle them with a tablespoon or so of olive oil and put them in a 350 degree oven for about 10 minutes.
While the mushrooms are in the oven, cook the chorizo in a small pan making sure to chop into granules. Once the chorizo is cooked thoroughly, add the cooked rice to the pan and heat for a minute or two, until hot. Place this mixture in a bowl and set it aside.
Without cleaning the pan, add a Tablespoon of oil and the onion and sauté until soft. Add the onion to the chorizo and rice mixture.
Once the mushrooms are done, take them out and set them on a platter and stuff them with the chorizo/rice/onion mixture. Top them with the crumbled queso fresco, and garnish with cilantro or parsley.