So this will be my final post containing Chorizo for awhile (at least until I score some more!) since I used up the last of my stash that was in the freezer. Oh sad. But what a way to go out people, cause these are GOOD! When you are doing low carb one of the perks is that you can eat yummy, cheesy, dip-like things and lose weight doing it. Yay! But the cruel other side of that coin is, there are very few legal vehicles to carry said dips. Doh! Tortilla chips (goodbye old friends, I miss you!), crackers, crostini, you name it, low carb diets don’t allow it. Enter mushrooms. Stuffed mushrooms are a low-carber’s friend. You can put anything in these babies (the creamier and cheesier the better!) and it will be good. Unless you hate mushrooms, and then I just pity you. I saw a post on Foodgawker recently for spinach artichoke dip stuffed mushrooms – genius! I’ll be eating that. A lot. Anyhoo, I had a few links of the Chorizo left and some shrooms in the fridge so this was a no brainer. But even I didn’t anticipate them being as good as they actually were. It brought a tear to my eye. I’m choking up now just thinking about it… Give them a try, then send gifts of appreciation. It’s the least you can do.
12 – 15 button mushrooms
6 ounces (about 3 links) Chorizo
half a small onion, chopped
2 ounces cream cheese
1/2 cup grated Manchego cheese
(you can substitute sharp cheddar)
3 cups fresh baby spinach leaves
Remove Chorizo from the casing and saute in a medium frying pan for a few minutes. Add the chopped onions and cook for about 3 minutes until translucent. Meanwhile, clean off the mushrooms and remove the stems. Place the caps on a large plate and microwave for 2 minutes to soften. Nothing worse than biting into a stuffed mushroom that is still raw. For me anyway. Add the cream cheese, shredded cheese, and baby spinach leaves to the Chorizo mixture. Stir well and cook for a minute or two until the spinach has wilted and mixes in. Remove from the heat. Stuff the mushrooms with about a tablespoon each of the filling. Place on a cookie sheet and bake in a 375 degree (F) oven for about 10 minutes. Longer if you like your mushrooms really soft. Remove and cool for a few minutes before eating or pay the consequences (like I did) with a blistered mouth for the next few days (it was worth it).
My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb and gluten free recipes. If you're looking to lose weight, feel amazing, AND eat some of the best food you've ever tasted - you've come to the right place. Welcome!