What is a recipe for a low-carb appetizer?

With this recipe for Chorizo & Corn Stuffed Mushrooms, chef Michel Nischan tweaks a classic appetizer to make it even more flavorful -- and diabetes-friendly. To keep the mushrooms firm and the filling creamy, sprinkle a layer of whole wheat bread crumbs into the mushroom caps before stuffing.

Click below to watch chef Michel Nischan bring this dish to life.

Chorizo & Corn Stuffed Mushrooms


6 oz chorizo sausage (Mexican style)
1/2 cup fresh onion, finely chopped
2 medium garlic cloves, minced
11 oz canned white sweet corn, drained
2 oz goat cheese (or cream cheese )
1/4 cup sour cream
1/2 tsp salt
2 piece sliced whole wheat bread (any whole grain)
24 large, fresh mushrooms, stems removed
cooking spray


1. Preheat oven to 400 degrees F.
2. To prepare stuffing, remove chorizo from casings.
3. Coat large skillet with cooking spray. Heat over medium. Add onion and cook 2 minutes. Add garlic and chorizo. Cook for 4 minutes or until sausage is browned, stirring to crumble.
4 Drain chorizo mixture; pat with paper towels.
5. In small bowl, combine cheese and sour cream. Stir until smooth.
6. Add chorizo mixture, corn and salt to cheese mixture. Stir to blend.
7. Place bread in a food processor; pulse 10 times or until crumbs are fine.
8. Fill each mushroom cap with 1/2 teaspoon breadcrumbs. Add 2 teaspoons of stuffing and top with remaining breadcrumbs.
9. Coat baking sheet with cooking spray. Place stuffed mushrooms on baking sheet. Coat each mushroom with cooking spray. Bake 20 minutes or until tops are browned.

Additional Information

Choose Mexican chorizo, which uses fresh pork. It can be found in most supermarkets and Latin groceries.

Makes 12 servings

Amount Per Serving

Serving Size: 2 each
Calories 92.9
Total Carbs 6.9 g
Dietary Fiber 1.5 g
Sugars 3 g
Total Fat 5.1 g
Saturated Fat 2.1 g
Unsaturated Fat 3 g
Potassium 198.7 mg
Protein 5 g
Sodium 309.9 mg
Lisa Marie Rosati
Herbal Medicine

Here is a delicious and simple appetizer recipe from The Goddess Lifestyle Plan.

Roasted Asparagus & Prosciutto With A Balsamic Reduction


3 ounces prosciutto
1 bunch asparagus, trimmed
olive oil
salt & pepper

Balsamic Reduction:

½ cup balsamic vinegar
1-2 garlic cloves, peeled and smashed


  1. Preheat oven to 425 degrees.
  2. Carefully cut prosciutto slices in half lengthwise. (Most of the time I end up ripping them apart, it’s all good!)
  3. Begin taking 3 asparagus spears, lining them up at the top and cutting them at the bottoms, the same length. They should be approximately 4-5 inches long.
  4. Wrap each bundle of three spears in a strip of prosciutto and place the bundle on a baking sheet.
  5. Drizzle lightly with olive oil. (I use a Misto Sprayer instead of drizzling)
  6. Sprinkle each bundle with salt and pepper, place in oven and roast for approximately 10 minutes.
  7. While the bundles are roasting make the balsamic reduction; in a small saucepan heat balsamic vinegar and garlic over a medium heat until it simmers.
  8. Gently simmer and allow the balsamic to reduce down into a syrup-y liquid and become infused with the smashed garlic cloves. That’s your balsamic reduction!
  9. Take asparagus bundles out of the oven, place in a serving dish.
  10. Remove smashed garlic cloves from the balsamic reduction and drizzle over the bundles.

TIP:  The bunch of asparagus that I purchased made 12 bundles with one stalk left over. If you are having a lot of people consider doubling this recipe to ensure that you’ll have enough to go around. Look for asparagus that are firm, bright green with tips that are tightly closed. I like to use thin stalked asparagus in this recipe. I always bunch them in three’s. It’s a design trick, always group in odd numbers.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.