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Chorizo and Corn Stuffed Mushrooms
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 92.9
Total Carbs 6.9 g
Dietary Fiber 1.5 g
Sugars 3.0 g
Total Fat 5.1 g
Saturated Fat 2.1 g
Unsaturated Fat 0.4 g
Potassium 198.7 mg
Protein 5.0 g
Sodium 309.9 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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