1-Getting started with Chorizo Stuffed Mushrooms: begins with preheating your oven and preparing the ingredients. First, clean 18 large mushrooms with a damp cloth, remove the stems, scoop out the gills, and hollow the bottoms slightly. Finely chop the stems if you plan to use them in the filling, then set the caps aside.

2-Next: finely chop the red onion and red bell pepper. Heat 1 tablespoon of avocado oil in a skillet over medium heat and sauté the onion and bell pepper for 5-7 minutes until they soften. Add the ½ pound of Mexican chorizo and the chopped stems if using, then break the chorizo into crumbles and cook for 8 minutes until it’s fully done. Drain any excess fat and remove from heat.

3-Mixing and Baking Steps: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the mushroom caps on the sheet. In a large bowl, combine the cooked chorizo mixture with ½ cup gluten-free panko crumbs, ⅓ cup Greek yogurt, ½ cup Manchego cheese, 3 ounces cream cheese, 1 tablespoon chopped cilantro, 2 teaspoons roasted garlic, ½ teaspoon pink Himalayan salt, and ½ teaspoon black pepper. Mix everything thoroughly.

4-Generously spoon the filling: into each mushroom cap, creating a mound on top. Bake for 15-20 minutes until the mushrooms brown. For a crispier finish, broil on high for 1-2 minutes, keeping a close eye to avoid burning.