Source: dLife

Mushroom caps stuffed with a goat cheese, corn and sausage.

Servings

6 oz chorizo sausage (Mexican style)
0.5 cup fresh chopped onion , finely
2 medium garlic cloves , minced
11 oz Corn, white, sweet, whole kernel, supersweet, canned , drained
2 oz goat cheese (or cream cheese )
0.25 cup sour cream
0.5 tsp salt
2 piece sliced whole wheat bread (any whole grain)
24 Mushrooms, fresh, large , stems removed
1 cooking spray

1 Preheat oven to 400°F.
2 To prepare stuffing, remove chorizo from casings.
3 Coat large skillet with cooking spray. Heat over medium. Add onion and cook 2 minutes. Add garlic and chorizo. Cook for 4 minutes or until sausage is browned, stirring to crumble.
4 Drain chorizo mixture; pat with paper towels.
5 In small bowl, combine cheese and sour cream. Stir until smooth.
6 Add chorizo mixture, corn and salt to cheese mixture. Stir to blend.
7 Place bread in a food processor; pulse 10 times or until crumbs are fine.
8 Fill each mushroom cap with 1/2 teaspoon breadcrumbs. Add 2 teaspoons of stuffing and top with remaining breadcrumbs.
9 Coat baking sheet with cooking spray. Place stuffed mushrooms on baking sheet. Coat each mushroom with cooking spray. Bake 20 minutes or until tops are browned.

Use Mexican chorizo which uses fresh pork. It can be found in most supermarkets and Latin groceries.