Lunch: Creamy Corn and Chorizo-Stuffed Mushrooms

Recipe by Lorrie Hulston Corvin 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) a

Ingredients

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

Instructions

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.

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