Preheat oven to 350F

1. In a deep skillet, sauté bell pepper and onion. Season with oregano, salt and pepper. Once tender add Chorizo, cook, and brown until cooked thru.
2. Remove from heat, add cream cheese and stir until melted and well combined.
3. Use a small spoon and fill each mushroom cap. Place in a baking dish.
4. Mix together the breadcrumbs and Parmesan. Generously sprinkle over stuffed mushrooms.
5. Drizzle a fair amount of olive oil over each mushroom. Place in oven and cook about 12-15 min or until topping is golden brown.
6. Serve immediately.

Note – Filling can be made up to 3 days in advance. Store in an airtight container in the refrigerator.