Cook tortelloni according to directions. Meanwhile, heat olive oil in large skillet; sauté mushrooms, garlic, salt and pepper for 6 - 8 minutes or until golden brown and tender. Heat canola oil in small cast iron skillet set over medium-high heat; cook shishito peppers for about 6 minutes or until charred and blistered. Sprinkle with sea salt. Thread 1 tortelloni, 1 mushroom, 1 shishito pepper and 1 chorizo slice onto skewer. Repeat to make 16 skewers.
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