Corn & Chorizo Stuffed Mushrooms

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134100&package_id=1572040

Yield

12 servings (serving size: 2 mushrooms)

Ingredients

• Stuffing:
• 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
• 
  Remaining ingredients:
• 2 (1-ounce) slices white bread
• 24 stuffer mushroom caps (or large mushrooms with stems removed)
• Cooking spray

Preparation

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. Stuff each with 2 teaspoons corn mixture; top with remaining 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.