Stuffed Mushrooms (Mediterranean)

      In the culinary world of appetizers there is nothing more simple than a stuffed mushroom.  In Greece they stuff them with a mixture of olives and goats milk cheese.  In Italy there is usually some combination of Romano, Parmesan, and Mozzarella which is mixed with herbs, Pancetta, and bread crumbs.  Then if you cross a few rather large mountain ranges into Spain they'll make a simple mix of garlic, onions, and peppers which is baked until bubbly. 
      Whether you are making 'Champinones Rellenos' or 'Funghi Ripieni' a stuffed mushroom is always a pleaser to a room full of people.  My version is a bit of a hodge podge of different flavors from a few different cultures.  If I am making them for a large group of people, then I use small baby bella mushrooms.  However, if I am making a nice appetizer for a special someone then I'll hollow out a full size Portobella and serve it with a nice dry white wine. 

(Generally a normal portobella cap is about three inches wide which when stuffed is enough for two people to share.)

Spinach and Chorizo Stuffed Mushrooms

2 pounds baby bella mushrooms, washed.   (if using standard portobellas then use two)

3 cups baby spinach. (washed and dryed)

1 pound chorizo sausage

2 tablespoons garlic, minced

3 tablespoons butter

1 cup sour cream

1 cup romano cheese

Salt and Pepper to taste

Remove the caps from the mushrooms discarding the first half of the stem and mincing the remaining.  Melt the butter in a large saute pan and saute the minced stems, spinach, sausage and garlic.  Saute the ingrediants until the spinach has wilted and the garlic tender.

In a large bowl combine the contents of the saute pan, the sour cream, and the cheese.  Add in the salt and pepper now if required.  Spoon about a tablespoon of the ingrediants into each of the mushroom caps. 

Place the stuffed mushrooms onto a baking sheet and place into a 350* oven.  Bake only until the filling begins to bubble and the topping is golden brown.  Serve immediatley. 

Serves 10 or 2 depending on the type.