Recipe

Creamy Corn And Chorizo-stuffed Mushrooms Recipe


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Ingredients
  • 2 (1-oz) slices white bread
  • 1/2 c finely sliced onion
  • 1/4 c fat-free sour cream
  • 1/2 tsp salt
  •  Cooking spray
  • 6 oz Mexican chorizo sausage
  • 2 oz 1/3-less-fat cream cheese
  • 24 stuffer mushroom caps (or large mushrooms with stems removed)
  • 1 (11-oz) can extrasweet whole-kernel corn, drained
  •  Stuffing:
  • 2 garlic cloves, minced
  •  Remaining ingredients:

Directions
  • Step #1 Preheat oven to 400°.
  • Step #2 To prepare stuffing, remove casings from chorizo.
  • Step #3 Cook chorizo, & garlic In a large-ish nonstick skillet over med-heat/flame for 6 mins or until browned, onion, stirring to crumble.
  • Step #4 Drain chorizo mixture; pat dry with paper towels.
  • Step #5 Combine chorizo mixture & corn in a bowl.
  • Step #6 Combine cream cheese & sour cream in a small bowl; stir with a whisk until smooth.
  • Step #7 Add cheese mixture & salt to chorizo mixture.
  • Step #8 Place white bread in a food processor/blender; pulse 10 times or until fine crumbs measure 1 c.
  • Step #9 Fill each mushroom cap with about 3/4 tsp breadcrumbs.
  • Step #10 Stuff each with 2 tsps corn mixture; top this with remaining breadcrumbs.
  • Step #11 Place on a baking sheet coated with cooking spray.
  • Step #12 Coat each mushroom with cooking spray.
  • Step #13 Bake at 400° for 20 mins or until tops are browned.
  • Enjoy the Creamy Corn & Chorizo-Stuffed Mushrooms recipe

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