Preheat oven to 400 degrees F.
Wipe the mushrooms with a damp towel and remove the stems. Set aside.
Add the chorizo and mushroom stems to a food processor and pulse until finely minced.
To a sauté pan add the oil over medium heat.
Add the chorizo and cook for 2 to 3 minutes.
Add the rosemary and stir.
Add the wine and mix well. Cook until the wine evaporates completely.
To a mixing bowl, add the panko breadcrumbs and cheese and mix well. Set aside.
Fill the mushroom caps with the chorizo mixture and sprinkle with the manchego panko breadcrumbs.
Bake on a baking sheet for 20 to 25 minutes until the tops are golden brown and cheese is melted.