Our Virtual Cooking Light Supper Club is foraging for mushrooms this time of year. I foraged until I found a recipe right HERE on Cooking Light . . . then I was off to the store.
My mom always warned me about eating wild mushrooms~
This looked tastey with chroizo sausage and corn . . . and they were!
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
2 (1-ounce) slices white bread (I used gluten free)
24 stuffer mushroom caps (or large mushrooms with stems removed)
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.
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.
The only think I would suggest is to use tiny 'one bite' mushrooms rather than the pretty large button mushrooms. Each bite was a little juicy ~ one bite would have been neater.
They make a great appetizer ~ or could be a main dish!
Now . . . let's see what everyone else has brought for our mushroom feast.
Jerry has used his special Italian Truffle oil to make a mushroom salad with truffle oil
Val is making Cabernet Balsamic Burgers with sauteed mushrooms and onions
Giz is making a wild Mushroom Omlet ~ I wonder where she got her wild mushrooms??
We really enjoy our Cooking Light virtual Supper Club . . . if you want to join us, just give a shout!
Y'all enjoy ~