CHRS: CP437 2
MSGID: 1:18/200@fidonet 6691925b
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
35
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

... Ever notice that Soup for One is eight aisles away from Party Mix? 
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