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Magical Mushrooms

Chorizo-stuffed Mushrooms

Low-carb diets have been around for a while, but more and more people are cutting down on pasta and sugar and opting for healthier alternatives. My personal belief is that everything is good for you in moderation, but I am big on watching my carb intake—especially processed carbs such as bread.

And that’s where portobello mushrooms come in. Not only are they great for people who are trying to eat less meat, but they are also a wonderful food vessel in place of bread. Most of your favorite toast toppings go well on top of a grilled mushroom. Or you can bake them in the oven with the toppings, as I did for my chorizo-stuffed mushrooms. These work great as an appetizer or even a main dish paired with some greens. Buen Provecho!

Chorizo-stuffed Mushrooms

Makes 6 servings

Cooking spray
6 4-inch portobello mushrooms, stems removed
1 tablespoon olive oil
2 medium yellow onions, chopped
3 ounces raw Mexican chorizo, with casings removed and crumbled
2 slices soft whole-wheat bread, crusts trimmed and discarded, and torn
1 2-ounce piece reduced-fat pepper Jack cheese
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper


1. Preheat the oven to 375°F. Spray a medium baking sheet with nonstick spray.

2. Chop 2 of the mushrooms. Place the remaining 4 mushrooms on the baking sheet.

3. Heat the oil in a large nonstick skillet over medium heat. Add the chopped mushroom caps, onions, and chorizo. Cook, stirring occasionally, breaking up the chorizo with the side of a spoon, until the mushroom caps are very tender, 10 to 12 minutes.

4. Pulse the bread slices in a food processor until fine crumbs form. Transfer to a small bowl. Add the cheese to the food processor and pulse until finely chopped. Add to the bread crumbs, mix well, and season with salt and pepper.

5. Spoon equal amounts of the chorizo mixture into the mushroom caps and sprinkle evenly with the bread crumb mixture. Lightly spray the tops with cooking spray. Bake until the filling is hot and the topping is lightly browned, about 30 minutes.

6. Serve hot.

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