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

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