Stuffed Portobello Mushrooms with Spicy Chorizo and Chees...

Ingredients

• 6 large portobello mushrooms, stems removed
• 12 oz chorizo sausage, casing removed
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup chopped green onions
• 1 tsp smoked paprika
• Salt and pepper to taste
• 3 medium sweet potatoes, diced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, cook the chorizo over medium heat until browned, about 5-7 minutes. Drain excess fat if necessary.
3. In a bowl, combine cooked chorizo, cream cheese, mozzarella, diced tomatoes, green onions, smoked paprika, salt, and pepper. Mix until well combined.
4. Brush the portobello mushrooms with a little olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
5. Spoon the chorizo mixture equally into each mushroom cap.
6. Toss the diced sweet potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread them out on another baking sheet.
7. Bake both the mushrooms and sweet potatoes in the preheated oven for 20 minutes, or until sweet potatoes are tender and mushrooms are cooked through.
8. Serve the stuffed mushrooms with a side of roasted sweet potatoes.