Turkey and Chorizo Stuffed Portabella Mushrooms with Oaxaca Cheese

As someone who entertains at home often, I've built an arsenal of recipes that look beautiful, but don't take a lot of time to make, including these stuffed portobella mushrooms. The authentic Mexican-style stuffing can be made up to three days in advance and you can stuff and assemble the mushrooms on a baking sheet the day before. When your guests arrive, top the mushrooms with buttery Oaxaca cheese and pop 'em in the oven. In no time, you'll be sitting down to an earthy, elegant, delicious dinner!

First, let's get started on the filling. In a large skillet, heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent. Add the ground turkey and brown for about 10 minutes, draining off any excess grease. Add the chorizo by crumbling it into the cooked ground turkey. Cover the skillet and cook the chorizo thoroughly, about 5 to 10 minutes more. Using a potato masher, combine the turkey and chorizo. Add the garlic and bell peppers and cook over low heat for about 10 minutes, until pepper are tender.

Next, let's prep the mushrooms. Start by gently wiping the outside of the mushrooms with a damp paper towel to remove any surface dirt. Trim the stems and scrape out the gills with a spoon, creating a clean, ready-to-stuff mushroom.

 Set mushrooms aside and brush with remaining olive oil.

Fill mushrooms with turkey and chorizo mixture and top with the cheese. Place mushrooms on a foil-lined rimmed baking sheet and bake for 25-30 minutes in a 350 degree oven.

 Garnish with cilantro and dig in!