Creamy Corn and Chorizo-Stuffed Mushrooms

Creamy Corn and Chorizo-Stuffed Mushrooms Recipe
Photo: Jan Smith
Sprinkling breadcrumbs into the mushroom caps before stuffing helps to absorb some of the liquid the mushrooms release when cooked. Mexican chorizo is made with fresh pork (unlike Spanish chorizo, which uses smoked pork) and can be found in most supermarkets and Latin groceries. Prepare the stuffing up to a day in advance, and assemble the mushroom caps the afternoon of the party.

Yield:

12 servings (serving size: 2 mushrooms)

Recipe from

Nutritional Information

Calories 105
Caloriesfromfat 48 %
Fat 5.6 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 5.7 g
Carbohydrate 9.1 g
Fiber 1.1 g
Cholesterol 13 mg
Iron 0.8 mg
Sodium 325 mg
Calcium 23 mg

Ingredients

Stuffing:
6 ounces Mexican chorizo sausage
1/2 cup finely chopped onion
2 garlic cloves, minced
1 (11-ounce) can extrasweet 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

Preparation

Preheat oven to 400°.

To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, and garlic in a large nonstick 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.

Place white bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup.

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.

Note:

Lorrie Hulston Corvin,

December 2005
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