Chorizo Potato Stuffed Mushrooms

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.

 

Chorizo Potato Stuffed Mushrooms

Chorizo Potato Stuffed Mushrooms
Ingredients
4 large portabella mushrooms
1/2 of a (9-oz.) pkg. Cacique Pork Chorizo
3/4 cup chopped onion
1 (4-oz.) can diced green chiles
1 (16-oz.) box Raley’s Chefs’ Menu Homestyle Mashed Potatoes
1/2 cup shredded Mexican blend cheese, divided
Chopped fresh cilantro (optional topper)
Directions

Prep: 10 minutes  Cook: 20 minutes  Serves: 4

1. Remove stems from mushrooms and scrape out black gills. Place stem side down in a baking dish and microwave for 3 minutes or until soft. Blot liquid from dish and turn mushrooms stem side up.

2. While mushrooms are cooking, sauté chorizo and onion in a large skillet over medium-high heat for 10 minutes, stirring frequently. Stir in chiles and potatoes and cook for 5 minutes more or until mixture has thickened. Stir in half the cheese.

3. Spoon mixture into mushrooms and top with remaining cheese; microwave for 2 minutes more or until cheese is melted. Sprinkle with cilantro, if you like.
 

Nutritional Information:
Nutrition per serving: 304 calories, 12 g protein, 20 g total fat (11 g sat.),
22 g carbohydrate, 2 g fiber, 4 g sugar, 83 mg cholesterol, 612 mg sodium, 8 points

Comments

To add your comments, please log in.

Comment has been flagged for review.