Recipes Creamy Corn and Chorizo-Stuffed Mushrooms (Appetizer, Holidays)

Serving Size
Number of Servings
    • 6 oz. Mexican chorizo sausage (or any ground sausage)
    • ½ cup finely chopped onion
    • 2 garlic cloves, minced
    • 1 (11 oz.) can extra sweet whole-kernel corn, drained
    • 2 oz. 1/3-less-fat cream cheese
    • ¼ cup fat-free sour cream
    • ½ tsp. salt
    • 2 (1 oz.) slices white bread
    • 24 stuffer mushroom caps (or large mushrooms with stems removed)
    • nonstick cooking spray



Preheat oven to 400° F. To prepare the stuffing, remove casings from the chorizo. Cook chorizo, onion and garlic in a large nonstick skillet over medium heat for 6 minutes or until browned, stirring to crumble. Drain the chorizo mixture and pat dry with paper towels. Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl and stir with a whisk until smooth. Add the cheese mixture and salt to the chorizo mixture. Place white bread in a food processor and pulse 10 times or until fine crumbs measure 1 cup. Fill each mushroom cap with about ¾ teaspoon breadcrumbs. Stuff each with 2 teaspoons corn mixture and top with remaining breadcrumbs. Place the mushrooms on a baking sheet coated with nonstick cooking spray. Coat each mushroom with nonstick cooking spray and bake at 400° F for 20 minutes or until tops are browned.

Nutrition Information

105 calories; 5.6g fat (49% calories from fat); 5.7g protein; 9.1g carbohydrate; 1.1g fiber; 13mg cholesterol; 325mg sodium