Posted by Servings: 6
Calories: 390kcal
Ingredients
- 1 1/2 pound stuffing mushrooms (about 12 mushrooms) (24 oz/ 680 g)
- 1 pound chorizo (16 oz/ 453 g)
- 8 oz cream cheese, softened (226 g)
- 1/4 cup chopped green onion
- 2 tbsp minced cilantro
Instructions
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Preheat oven to 350 F.
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Cook the chorizo and cool.
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In a medium bowl, add softened cream cheese, onions and cilantro. Remove the cooled chorizo from the pan with a slotted spoon (leaving the grease behind) and add it to the ingredients in the bowl.
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Wash mushroom caps under running water and pat dry with a tea towel. Remove stems by twisting. (Enlarge the hole with a melon baller if necessary.)
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Place the mushrooms caps on a rimmed baking sheet and stuff. Add enough water to the bottom of the pan to cover the surface and bake mushrooms for 20-30 minutes until browned.
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Place under broiler if you desire additional browning. Carefully remove to serving platter and serve hot.
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Cover any leftover stuffed mushrooms with cling film and refrigerate. Reheat in the microwave or cover with foil and reheat in a 350 F oven for 20-30 minutes. Enjoy within 5 days.
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Makes 12 mushrooms and Serves 6. Serving size is two stuffed mushrooms. NET CARBS: 4.07 per serving.
Nutrition
Calories: 390kcal | Carbohydrates: 5.47g | Protein: 17.66g | Fat: 33.79g | Saturated Fat: 14.71g | Polyunsaturated Fat: 2.99g | Monounsaturated Fat: 8.99g | Cholesterol: 95mg | Sodium: 634mg | Potassium: 561mg | Fiber: 1.3g | Sugar: 3.31g | Vitamin A: 3150IU | Vitamin C: 22.8mg | Calcium: 240mg | Iron: 8.82mg