Featured Recipe of the Week: Stuffed Mushrooms

Featured Recipe of the Week: Stuffed Mushrooms

In honor of March Madness Final Four parties this weekend, this Encharter Insurance Featured Recipe of the Week from Susan P. is a yummy appetizer. Enjoy this recipe for Stuffed Mushrooms, and if you need any March Madness party planning tips, check out our blog: March Madness Party Ideas & MA Umbrella Insurance.

Susan’s Stuffed Mushrooms

Nutritional Info (per serving): 178 Calories – 17g Total Fat – 8.2g Saturated Fat – 40mg Cholesterol – 219mg Sodium – 19.6g Total Carbs – 1g Dietary Fiber – <1g Sugars – 5g Protein

Servings: 24 mushrooms

Prep Time: 30 minutes

Cook Time: 20 minutes

Oven Temp: 400 degrees

Ingredients:

Stuffing:

• 6 ounces Mexican chorizo sausage
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 (11oz) can extrasweet whole-kernal corn, drained
• 2 oz 1/3-less-fat cream cheese
• 1/4 cup fat-free sour cream
• – 1/2 teaspoon salt

Remaining Ingredients:

• 2 (1oz) slices white bread
• 24 stuffer mushroom caps (or large mushrooms with stems removed)
• cooking spray

Directions:

• Preheat oven to 400 degrees. 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 mix 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 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 tsp corn mixture; top with remaining breadcrumbs. Place on baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400 degrees for 20mins or until tops are browned.

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