Chorizo Toasts With Mushrooms

• 4 large portobello mushrooms, stems removed
• 1/3 cup spreadable chive and onion light cream cheese
• 1/2 cup grated mozzarella cheese
• 2 None cured chorizo sausages, halved lengthwise and thickly sliced diagonally
• 1 can (14 oz) diced tomatoes
• 2 cloves garlic, crushed
• 1/3 cup Sicilian green olives, pitted
• 1 tbsp chopped thyme leaves
• 8 None thick slices sourdough bread, toasted
• 1 tbsp chopped flat-leaf parsley

1. Preheat the broiler. Line a baking tray with foil. Place mushrooms, cup-side up, on prepared pan. Spray mushrooms with no stick cooking spray. Broil for 8 mins or until tender. Top mushrooms with half the cream cheese. Sprinkle with mozzarella; broil for 2 mins more or until golden.
2. Meanwhile, place chorizo in a large skillet on medium-high heat. Cook and stir for 3 mins or until brown. Reduce heat to medium. Add tomatoes, garlic, olives and thyme; simmer for 3 mins or until mixture thickens slightly.
3. Place sourdough on serving plates. Spread with remaining cream cheese. Top with chorizo mixture, parsley and mushrooms.

portobello mushrooms, chive, mozzarella cheese, cured chorizo sausages, tomatoes, garlic, green olives, thyme, bread, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/34736 (may not work)