I created a vegetarian version of this dish back in the days when I had two vegetarian teenagers at home. The meaty mushroom caps had a great flavor and texture which we all enjoyed. Seeing the mushroom challenge this week on Food52, I pulled out my memories of the old stuffed Portobello mushroom recipe, and updated it with ingredients I had on hand: some good Spanish Chorizo sausage and a wonderful aged Gouda cheese. Instead of the soft bread crumbs I used in the past, I used some crispy whole wheat panko. I loved the combination of meaty mushroom, crispy filling, smoky chorizo, pungent garlic, and sharp aged cheese. I plan to make this recipe again, but maybe next time using crispy bacon and smoked cheddar cheese, or perhaps, a good Spanish Manchego.

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