Chorizo, Spinach & Manchego Stuffed Mushrooms

Stuffed mushrooms are a low-carber's friend. You can put almost anything in these babies and it will be good. Unless you hate mushrooms, and then I just pity you. These are stuffed with three of my favorite things - enjoy!

Makes about 15 stuffed mushrooms

• 15 large button mushrooms
• 6 oz (about 3 links) Chorizo
• ¼ cup chopped onion
• 2 oz cream cheese
• ½ 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
(totally worth it).

Approx. nutrition info. per mushroom: 98 calories, 8g fat, 1g net carbs, 6g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny