Preheat the oven to 400F. Line a baking sheet with aluminum foil.
Fill each mushroom cap with chorizo. In a small bowl combine breadcrumbs, cheese, heavy cream, salt, pepper and red pepper flakes.
Top each mushroom cap with a small mound of breadcrumbs, pressing down firmly to fill in any spaces left open by the chorizo.
Brush the outside of each mushroom cap with avocado oil then transfer to the prepared baking sheet.
Bake until the breadcrumbs are golden and the mushrooms are cooked through, 12 to 15 minutes.