Chorizo Potato Stuffed Mushrooms

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Spring 2015

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Chorizo Potato Stuffed Mushrooms

Chorizo Potato Stuffed Mushrooms
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)

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


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