September is National Mushroom Month, a non-official holiday inaugurated
in 1992 as part of a governmental effort to promote mushroom farming in
the US.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn & Chorizo-Stuffed Mushrooms
Categories: Pork, Breads, Mushrooms, Cheese, Vegetables
Yield: 12 Servings

MMMMM--------------------------STUFFING-------------------------------
6 oz Chorizo sausage
1/2 c Fine chopped onion
2 cl Garlic; minced
11 oz Can whole-kernel corn;
- drained
2 oz Cream cheese
1/4 c Dairy sour cream
1/2 ts Salt

MMMMM-------------------REMAINING INGREDIENTS------------------------
2 sl (1 oz ea) white bread
24 Stuffer mushroom caps
+=OR=+
34 lg Mushrooms; stems removed
Cooking spray

Set oven @ 400ºF/205ºC.

To prepare stuffing, remove casings from chorizo. Cook
chorizo, onion, and garlic in a large 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.

Place white bread in a food processor; pulse until fine
crumbs measure 1 cup.

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 400ºF/205ºC
for 20 minutes or until tops are browned.

Servings: 12

Serving size: 2 mushrooms

From: http://www.diabeticconnect.com

Uncle Dirty Dave's Kitchen

MMMMM


... All fungi are edible; but some only once.
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