Total Calories: 267
1. Set up the grill for indirect cooking and preheat to high.
2. Generously brush the mushroom caps on both sides with some of the oil and place in a baking dish.
3. Cut each chorizo slice in quarters and place one quarter in each mushroom cap. Divide the garlic and parsley among the mushroom caps. Squeeze a little lemon juice into each mushroom cap and drizzle with any remaining oil. Generously season the mushrooms with salt and pepper.
4. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Arrange the mushrooms in the center of the hot grate, away from the heat. Cover the grill and cook the mushrooms until tender and nicely browned and the sausage and garlic are sizzling, about 20 minutes. For a smokier flavor, move the mushroom caps directly over the flames for the last 5 minutes of grilling. Transfer the mushrooms to a platter and stick a toothpick in each for serving.
Serves 4 as an appetizer, 8 as a side dish
Note: Chorizo is a spicy Spanish sausage. I’ve also prepared these mushroom caps with country ham instead of chorizo. You’d need about 2 ounces ham cut into tiny slivers.
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