- 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
Preheat oven to 350 F.
Cook the chorizo and cool.
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.
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.)
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.
Place under broiler if you desire additional browning. Carefully remove to serving platter and serve hot.
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.
Makes 12 mushrooms and Serves 6. Serving size is two stuffed mushrooms. NET CARBS: 4.07 per serving.
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