Creamy Corn and Chorizo-Stuffed Mushrooms

Health score
2%
Creamy Corn and Chorizo-Stuffed Mushrooms
45 min.
12
70kcal

Suggestions


Looking for a delicious and unique appetizer that will impress your guests? These Creamy Corn and Chorizo-Stuffed Mushrooms are the perfect choice! With a mouthwatering combination of savory chorizo, sweet corn, and creamy cheese, this dish brings bold flavors and satisfying textures to every bite. The mushrooms are stuffed with a flavorful mixture, topped with crispy breadcrumbs, and baked to golden perfection, making them an irresistible addition to any gathering.

Whether you're hosting a dinner party, enjoying a cozy family meal, or preparing snacks for a weekend get-together, these stuffed mushrooms will be a hit. They're quick and easy to prepare, requiring just 45 minutes from start to finish, and can serve up to 12 people. The balance of protein, healthy fats, and carbs makes them a delicious yet light choice, perfect for a snack, appetizer, or even as part of an antipasti spread. Plus, with just 70 calories per serving, you can indulge without feeling guilty!

So, if you're craving a dish that's packed with flavor and sure to impress, give these Creamy Corn and Chorizo-Stuffed Mushrooms a try. You won't be disappointed!

Ingredients

  • ounces chorizo sausage cut 
  • 11 ounce corn kernels drained canned
  •  garlic clove minced
  • 0.5 cup onion finely chopped
  • 0.5 teaspoon salt 
  • 24 large mushroom caps with stems removed)
  • 0.3 cup cream fat-free sour
  • ounce sandwich bread white

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • oven
  • whisk

Directions

  1. Preheat oven to 40
  2. 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.
  3. Drain chorizo mixture; pat dry with paper towels.
  4. Combine chorizo mixture and corn in a bowl.
  5. Combine cream cheese and sour cream in a small bowl; stir with a whisk until smooth.
  6. Add cheese mixture and salt to chorizo mixture.
  7. Place white bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup.
  8. Fill each mushroom cap with about 3/4 teaspoon breadcrumbs. Stuff each with 2 teaspoons corn mixture; top with remaining breadcrumbs.
  9. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray.
  10. Bake at 400 for 20 minutes or until tops are browned.

Nutrition Facts

Calories70kcal
Protein17.54%
Fat30.64%
Carbs51.82%

Properties

Glycemic Index
13.65
Glycemic Load
2.23
Inflammation Score
-2
Nutrition Score
3.555652157444%

Flavonoids

Isorhamnetin
0.33mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
1.36mg

Nutrients percent of daily need

Calories:69.5kcal
3.48%
Fat:2.49g
3.83%
Saturated Fat:1.25g
7.8%
Carbohydrates:9.48g
3.16%
Net Carbohydrates:8.03g
2.92%
Sugar:2.38g
2.64%
Cholesterol:10.43mg
3.48%
Sodium:182.48mg
7.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.21g
6.41%
Vitamin B3:1.58mg
7.92%
Manganese:0.14mg
6.96%
Vitamin B2:0.1mg
6.16%
Fiber:1.45g
5.81%
Phosphorus:55.9mg
5.59%
Vitamin B6:0.11mg
5.56%
Vitamin B5:0.55mg
5.49%
Folate:20.31µg
5.08%
Selenium:3.21µg
4.58%
Vitamin C:3.64mg
4.41%
Potassium:142.89mg
4.08%
Zinc:0.45mg
3.03%
Copper:0.06mg
2.96%
Vitamin B1:0.04mg
2.92%
Iron:0.52mg
2.9%
Magnesium:11.53mg
2.88%
Calcium:22.65mg
2.27%
Vitamin A:95.57IU
1.91%
Source:My Recipes