Ridiculous Stuffed Portobello Mushrooms

Ingredients

1.  4 Portobello Mushroom Caps

2.  6 ounces chorizo sausage, without casing

3.  2 cups of spinach

4.  1 medium onion, chopped

5.  1 tablespoon minced garlic

6.  4 ounces shredded Parmesan/Asiago cheese

7.  2 Tablespoons of vegetable broth.

Recipe:

1.  In a medium saute pan, put chorizo in on med high heat.

2.  When fully cooked, strain all the chorizo to get as much fat as possible off of it.  Set it aside.

3.  Brush 1 teaspoon of the vegetable broth onto the 4 mushrooms.  Place the mushrooms into a 300 degree oven.

4.  In the saute pan, place the medium onion with 1 tablespoon of vegetable broth to sweat.  Do this for about 4 minutes,

5.  Add the spinach, chorizo and garlic into the pan to cook together.  The mixture should be done when the spinach is wilty and there is some liquid there.

6.  At this point, your caps should have been in the oven for about 12 minutes, they are now done.  If it has not been 12 minutes, make it so.  Then remove them.

7.  Place 1/4 of the mixture onto each Portobello cap and cover each with 1/4 of the cheese.

Each cap will have 1.5 ounces of chorizo, 1/2 cup spinach, 1/4 cup onion and 1 ounce of shredded cheese.  I would suggest eating this with a giant salad as a meal.  Serve 1 to yourself and someone else you feel warm towards, and put the others in the fridge for lunch.  Enjoy.