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.