For a special treat this weekend try our Roasted Mushroom with Chorizo, Sweet Corn & Feta recipe

Stuffed Mushroom Chorizo & Corn











Stuffed Mushroom with Chorizo, Corn & Crumbled Feta
12 each button mushrooms
6 ounces chorizo
¼ cup cooked fresh corn
¼ cup diced sweet onion
½ bunch scallions
¼ bunch cilantro
2 tablespoons toasted pine nuts
4 tablespoons feta cheese
2 tablespoons olive oil
Salt and pepper

Preheat oven to 400 degrees F
Heat oil in a medium pot, sauté onion for 5 – 6 minutes then add chorizo and
cook for 10 minutes. Place cooked chorizo in a strainer and press to remove
the excess grease.
Place chorizo mixture into a mixing bowl and add the corn, scallions, cilantro,
pine nuts and feta. Season with salt and pepper. Mix well.
Remove the stem. Gently clean the mushrooms with a damp cloth.
On a sheet tray season the mushrooms with olive oil, salt and pepper.
Fill each mushroom with the chorizo mixture.
Bake in a 400-degree oven for 8 – 10 minutes. Top each mushroom with feta.
Let cool for 3 minutes.