Creamy Corn And Chorizo-Stuffed Mushrooms

• 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

1. Preheat oven to 400u0b0.
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. 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.
3. Place white bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup.
4. 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 400u0b0 for 20 minutes or until tops are browned.

stuffing, chorizo sausage, onion, garlic, corn, cream cheese, sour cream, salt, remaining ingredients, white bread, mushroom caps, cooking spray

Taken from www.myrecipes.com/recipe/creamy-corn-chorizo-stuffed-mushrooms (may not work)