Chorizo Stuffed Mushrooms (Low Carb)
User Reviews
5
Chorizo Stuffed Mushrooms (Low Carb)
Description
This recipe combines the bold, spicy flavor of cooked chorizo with rich cream cheese and sharp cheddar, complemented by the texture and nuttiness of crushed pecans. Mushrooms are prepared by removing their stems and microwaving to steam them gently, ensuring they don’t release excess water while baking. Smaller and larger mushrooms are steamed for different lengths to match their sizes.
The filling mixes the cooked, drained chorizo with cream cheese, cheddar cheese, and pecans, forming a blend that holds well in the mushroom caps and bakes to a flavorful, creamy topping that contrasts with the tender mushroom.
These stuffed mushrooms make for a satisfying low-carb appetizer or snack, featuring a mix of meaty, creamy, and crunchy textures. Garlic adds an extra aromatic note if included.
Leftover filling can be enjoyed as a quick snack on crackers or tortilla chips while the mushrooms bake. The recipe balances rich ingredients with the umami of mushrooms for a dish with multiple complementary elements.
Ingredients
- 1 ounce mushroom for stuffing, package
- ½ pound chorizo good quality
- 1 ounce cream cheese room temperature, package
- 1 cup cheddar cheese grate it!, shredded
- ¼ cup pecan crushed, salted and roasted
- 1-2 cloves garlic optional, minced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the chorizo and garlic (optional) in a pan over medium heat, for 5-7 minutes, until fully cooked. Strain the chorizo over paper towels to remove the excess grease. Set aside.
- Remove the stems from each mushroom and wipe any dirt away with a paper towel. Separate mushrooms into two groups, by size. This will ensure that the mushrooms get the proper amount of steaming time in the microwave before baking.
- Arrange the smaller mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 2 minutes. Remove and place upside down to let any excess water drain off.
- Arrange the large mushrooms on a plate, cap side down (gill side up), and cover with three layers of damp paper towels. Microwave for 3 minutes. Remove and place upside down to let any excess water drain off.
- Add cream cheese and pecans to a bowl and mix until well combined. Add the strained chorizo and mix until well combined.
- Take a bit of the cream cheese mixture and add it to each mushroom cap. I like to add a generous amount and stuff each mushroom by hand.
- Bake for 10 minutes, middle rack of oven.
- Remove from oven. Increase oven temperature to 400 degrees Fahrenheit. Add a pinch of shredded cheese to each stuffed mushroom.
- Put back in the oven on the top rack for 3-4 minutes, until cheese has just melted. Let cool for 2 minutes.
Notes
- Leftover cream cheese and chorizo mixture can be served as a quick snack on crackers or tortilla chips.
- Removing and microwaving stems separately helps control moisture and ensures mushrooms bake properly without excess water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 186mg | 8% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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