Chorizo Toasts With Mushrooms - cooking recipe

Ingredients

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

Preparation

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.
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.
Place sourdough on serving plates. Spread with remaining cream cheese. Top with chorizo mixture, parsley and mushrooms.