1-First Steps: Begin by cleaning the mushrooms and removing the stems. Carefully remove the gills and some of the mushroom from the bottom, then finely chop the stems to add to the filling. Set the mushroom caps aside while you chop the onion and bell pepper finely.

2-Cooking the Filling: Heat a skillet over medium heat and add the avocado oil. Once it’s shimmering, add the onions and bell pepper, sautéing for 5-7 minutes until they soften. Next, add the chorizo and chopped mushroom stems, breaking the chorizo apart and cooking until browned, about 8 minutes. Remove from heat and drain excess fat to keep the filling from becoming greasy.

3-Baking and Finishing Touches: Preheat your oven to 375ºF and line a baking sheet with parchment paper. Place the mushroom caps on the sheet for even cooking. In a large bowl, combine the chorizo mixture with the remaining ingredients gluten-free panko crumbs, Greek yogurt, Manchego cheese, cream cheese, cilantro, roasted garlic, salt, and pepper and mix well.

4-Filling and Baking: Spoon the mixture generously into the mushroom caps, making sure to pack it in for a hearty bite. Bake for 15-20 minutes until the mushrooms begin to brown. If you want a crispier top, broil on high for 1-2 minutes, keeping a close eye to avoid burning. For more ideas on baked dishes, try this baked shrimp scampi recipe from our site.