Squash and Chorizo Stuffed Portobellos

Yep, still working through the farmers’ market produce.  It’s just so hard to pass up any of that beautiful produce!  Maybe I need to cut back on my Saturday purchases and start hitting the Wednesday market to fill in the latter part of the week.  So, I had a small yellow squash and 3 large portobello caps.  (We won’t talk about the huge amount of swiss chard that’s still in the drawer).  You might recall the chorizo from the Portuguese Noodle Bowl a couple of weeks ago too.  I had 2 sausages, cooked and frozen, left from that so I pulled out one of those.  And some Neufchatel cheese left from the Fettuccine Alfredo.  So really this is an odds and ends dinner.  And super good!

The original recipe called for chorizo and corn.  I didn’t have any corn and decided that the yellow squash would serve as the sweet balance to the spicy chorizo.  I cut it in a 1/4 inch dice so it would be about the same size as corn kernels.  I used twice the amount of onion, half the amount of sausage, 3/4 of the cheese and eliminated the sour cream to cut the fat.  I found that a scant tablespoon of prepared bread crumbs was plenty.  If you want to cut the fat further, or make this a vegetarian dish, you could use soy crumbles in place of the chorizo, but add some crushed red pepper or a diced jalapeno so you’ll have the heat to balance the sweet squash and cream cheese.

Let’s talk just a minute about cleaning mushroom caps.  First, no water.  Just wipe the tops with a paper towel or brush them with a dry brush.  If you’re a gadget person feel free to get a mushroom brush.  If the stems are still attached they should pop out easily.  Then take a spoon and gently scrape out the dark brown gills.  Be gentle or you’ll break the side wall of the mushroom cap.  You’ll need the side walls to keep the stuffing in.

There’s nothing hard about this.  It only takes one pan and one baking sheet.  It takes about 15 minutes to chop and saute the stuffing and another 15-20 to bake the mushrooms.  This recipe makes enough for three large portobello caps.  One mushroom cap with about 1/2 cup of stuffing and a salad was a filling dinner.  You could also use small mushroom caps and serve these as appetizers.  Yum.  They’d be great as a first course at a dinner or as hors d’oeuvres at a cocktail party.  Easy, low in fat, rich in flavor – pretty darn good for an odds and ends dinner!

Good? Absolutely.
Easy? Definitely.
Good for company? Sure.
Special shopping? Nope.

Squash and Chorizo Stuffed Portobellos

Ingredients

3 ounces Mexican chorizo sausage
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 C yellow squash, diced small
1 1/2 ounces 1/3-less-fat cream cheese

Remaining ingredients:
1 T breadcrumbs
3 large portobello mushroom caps

Directions

Preheat oven to 400°.
To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, squash and garlic in a large heavy skillet over medium heat for 6 minutes or until browned, stirring to crumble. Add cream cheese and still until combined.
Clean the mushroom caps, discarding stems and gills. Stuff each with chorizo mixture; top with breadcrumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until tops are browned.

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