Corn and Chorizo-Stuffed Mushrooms

By Jeanette Terry

The Mexican Chorizo sausage will make this side dish a hit of any party!

Corn and Chorizo-Stuffed Mushrooms
Ingredients
  • Stuffing:

  • 6 ounces Mexican chorizo sausage

  • 1/2 cup finely chopped onion

  • 2 garlic cloves, minced

  • 1 (11-ounce) can whole-kernel corn, drained

  • 2 ounces 1/3-less-fat cream cheese

  • 1/4 cup fat-free sour cream

  • 1/2 teaspoon salt

  • Remaining ingredients:

  • 2 (1-ounce) slices white bread

  • 24 stuffer mushroom caps (or large mushrooms with stems removed)

  • Cooking spray

Directions
  1. Preheat oven to 400°.

  2. To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, and garlic in a large skillet over medium heat for 6 minutes or until browned, stirring to crumble. Drain chorizo mixture; pat dry with paper towels. Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl; stir with a whisk until smooth. Add cheese mixture and salt to chorizo mixture.

  3. Place white bread in a food processor; pulse until fine crumbs measure 1 cup.

  4. Fill each mushroom cap with about 3/4 teaspoon breadcrumbs. Stuff each with 2 teaspoons corn mixture; top with remaining breadcrumbs. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400° for 20 minutes or until tops are browned.


Nutritional Facts

Servings
12
serving size
2 mushrooms
Calories
105
Fat
5.6g
Protein
5.7g
Carbohydrate
9.1g
Fiber
1.1g
Cholesterol
13mg
Iron
0.8mg
Sodium
325mg

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