Spicy Sausage-Stuffed Mushrooms
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil plus additional for brushing the mushroom caps |
| 1 | Chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty foods chops) or pepperoni, skinned and chopped fine | |
| 1/3 | c | Minced onion |
| 1 | Garlic clove, minced | |
| 1 | lb | Large mushrooms, (about 14) stems removed carefully and chopped fine |
| 2 | tb | Medium-dry Sherry |
| 1/2 | c | Coarse fresh bread crumbs, toasted lightly |
| 1 | lg | Egg yolk, beaten lightly |
| 2 | tb | Minced fresh parsley leaves |
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