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Creamy Corn and Chorizo-Stuffed Mushrooms-Recipe/Day #128 Recipe

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This recipe for Creamy Corn and Chorizo-Stuffed Mushrooms-Recipe/Day #128 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz Mexican chorizo sausage
½ cup finely chopped onion
2 garlic cloves, minced
1-11 oz can extra sweet whole kernel corn, drained
2 oz lowfat cream cheese
¼ cup fat-free sour cream
½ tsp salt
2 slices white bread
24 large mushrooms with stems removed
Directions:
Directions:
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 meat. 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 ¾ tsp bread crumbs. Stuff each with 2 tsp chorizo/corn mixture, top with remaining bread crumbs. 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.

 

 

 

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