Everyone will love these delightful little bites that are a breeze to make.  Chorizo is a Spanish pork sausage usually available dried in the deli department of supermarkets.

Preparation Time: 15 minutes              
Cooking Time: 15 minutes
Makes 24 appetizers

24 medium Ontario White Mushrooms (about 1 lb/500 g)
2 tbsp (25 mL) olive oil (approx)
4 oz (125 g) dry-cured chorizo sausage
2 tbsp (25 mL) chopped fresh parsley    
2 tsp (10 mL) grated orange rind
1 clove garlic, minced

Wipe mushrooms well and pull out stems.  (Set stems aside for another use.) Brush each cap with some oil and place on rimmed baking sheet or ovenproof dish.
Cut chorizo into pieces that fit inside caps.  In small bowl, toss together chorizo pieces, parsley, orange rind, garlic and 1 tbsp (15 mL) olive oil. (Caps and chorizo mixture can be covered and refrigerated for up to 3 hours.)
Place 1 chorizo piece in each cap; spoon any remaining parsley mixture over top.  (Caps can be left at room temperature for 1 hour.)  Bake in 425°F (220°C) oven until mushrooms are tender and piping hot, 15 to 20 minutes.  Serve warm.    

Nutritional Information:
1 Appetizer:
PROTEIN: 2 grams
FAT: 3 grams