1-1¼ pounds chorizo sausage (casing removed if links)
8 ounces shredded Mexican style cheese (yellow and white)
¼ cup grated fresh Asiago or Parmesan Cheese
½ cup chopped sweet onion
½ cup chopped sweet red pepper
¼ cup seasoned Italian bread crumbs
24-32 stuffing mushroom caps (approx 2-2 ½ inches in diameter)

Crumble and sauté sausage until cooked through, but not brown, adding onion and pepper when about half cooked (still a little pink). Do not worry if onion and pepper are not fully cooked when sausage is done. Drain and rinse in hot water to remove oil. Place sausage mixture in food processor with cheeses and bread crumbs and process until uniform. Brush inside and outside of mushroom with olive oil. Roll stuffing mix into a small ball and pack into mushroom. The stuffing should be mounded slightly. Place mushrooms in shallow backing pan or dish and bake at 350 degrees for 15-20 minutes or until stuffing is lightly browned. For a different flavor, try Italian sausage with provolone and mozzarella cheeses.