Champinones Rellenos (Stuffed Mushrooms)
1 1/2 lbs fresh mushroomssalt
4 cooked spicy sausage (try to use chorizos)
olive oil
Clean the mushrooms and remove the stems; salt the hollows lightly. Cut slices of chorizo, removing the skin, and push into the hollows. Brush the caps with oil, and place cap-side-down on a baking sheet.
Heat the broiler. Broil the mushrooms 5 minutes or until sizzling, and serve immediately. Serves 8 as a tapa.
By Alan in SW Florida. From: Food.com
