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.
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
2 (1-ounce) slices white bread
24 stuffer mushroom caps (or large mushrooms with stems removed)
How to Make It
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.
The flavor was good, but it wasn't all that "creamy" as the recipe title suggests. For my 2nd batch, I ran the stuffing thru the food processor for a few pulses. It helped a lot with the texture and the flavor stayed intact.
We enjoyed this recipe, mostly because stuffed mushrooms are a bit of a novelty for us and a nice breakup from the daily routine. We used italian sausage in place of chorizo which would have been to spicy for the kids. We also made them on the grill which was fun. They were good but not particularly special. For the labor involved I think next time I would just buy something ready made like artichoke dip to stuff the mushrooms with for convenience and probably enjoy just as much.
I used Soyrizo from Trader Joes instead. I'm not even a vegetarian but like that it is healthier substitution. Less grease. Made with smaller mushrooms as an appetizer for Thanksgiving, but am opting to make with the bigger ones as a side dish for Christmas. Everybody loved them & they went fast!! So delicious! FYI- This makes enough filling for 30 mushrooms, I found.
Made these for a Thanksgiving appetizer and they were a big hit! I used the smaller mushrooms as opposed to the larger ones. The chorizo sausage, corn and cream cheese/sour cream mixture makes a very flavorful taste and texture combination. Whenever an appetizer is specifically requested like this one it's a hit in my book!
My husband and I both love spicy food, so the chorizo in this recipe was a hit with us. I bought stuffer mushrooms and found that the ratio of mushroom to stuffing was a bit high for us, so I will buy smaller mushrooms next time.
I took a chance on this for a dinner party, since I hadn't tried it before and it was very yummy. My husband liked it because it was a new twist on stuffed mushrooms and something a little unusual. Look for large mushrooms - it makes a lot of stuffing.