Truemors
Week 5 of the One Local Summer Challenge.
It was another light dinner night. But this is a well-balanced meal all by itself! This is adapted from a Cooking Light recipe. It's one of our favorites. However, we always add too much stuffing to these - that's what makes them wonderful! Oh, and we always make too many because the next day, you can chop them all up and fry it in a skillet for an amazing side dish. Yum!
Creamy Corn and Chorizo-Stuffed Mushrooms
6 oz. Mexican chorizo sausage
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/2 cups fresh cooked corn kernels
2 oz. light cream cheese
1/4 cup sour cream
1/2 tsp. salt
2 slices whole wheat bread
8 large mushrooms, stems removed
Cooking spray
Preheat oven to 400º.
To prepare stuffing, remove casings from chorizo. Cook chorizo, onions and garlic in a medium nonstick skillet over medium head 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 bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup.
Fill each mushroom cap with about 3/4 tsp. breadcrumbs. Stuff each with 2 tsp. corn mixture; top with remaining breadcrumbs. Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray. Bake at 400º for 20 minutes or until tops are browned.
The original recipe calls for 2 cloves of garlic and I made it 3. It also calls for a can of corn, but we had leftover grilled corn on the cob from yesterday, so we just cut it off the cob. I was supposed to use fat-free sour cream (which I never would - I would use light), but I only had full-fat sour cream. Oh darn! The recipe also calls for white bread to make the breadcrumbs but I will always go for something grainier if possible.
Here's where everything came from:
Sausage - Country Time Farm (53.7 miles)
Onion - Jack's Farm (13.8 miles)
Corn - Renninger's Farm (1.5 miles)
Garlic - Wills Valley Farm (approx. 60 miles)
Sour Cream - Natural by Nature (approx. 40 miles)
Bread - Metropolitan Bakery (approx. 30 miles)
Mushrooms - Mother Earth Organics (37.3 miles)
Not local: cream cheese (although the brand name is local - Philadelphia!), salt.
I did try to get local cream cheese - they just didn't have any at the market. And I was too tired to make it myself.
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