Teresa's Recipes
Corn and Spinach Stuffed Mushrooms
Indulge in these delightful Corn and Spinach Stuffed Mushrooms, where earthy, juicy mushrooms cradle a vibrant filling of sweet corn, fresh spinach, and savory cheese. Perfect as an appetizer or a side dish, these stuffed gems are not only visually stunning but also packed with flavor. Originally a rustic Italian dish, stuffed mushrooms have evolved through centuries to become a favorite in kitchens around the world. Enjoy them fresh out of the oven for a comforting treat that’s sure to impress your guests!
Ingredients
- 12, stems removed Large mushrooms
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 2 cups, chopped Fresh spinach
- 1 cup, thawed Frozen corn
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Breadcrumbs
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon (for a spicy kick) Optional: Red pepper flakes
- 1 tablespoon, chopped (for garnish) Optional: Fresh herbs (like parsley or basil)
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 10g
- Carbs: 15g
- Protein: 6g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- Carefully remove the stems from the mushrooms and set them aside. Finely chop the mushroom stems to include in the filling.
- In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped mushroom stems, cooking until softened, about 3-4 minutes.
- Add the chopped spinach and cook until wilted, approximately 2-3 minutes.
- In a large bowl, combine the sautéed mixture with thawed corn, grated Parmesan cheese, breadcrumbs, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Generously stuff each mushroom cap with the corn and spinach mixture, pressing lightly to pack it in.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let cool slightly. Garnish with fresh herbs if desired, and serve hot.
Tips
- For a creamy variation, add 1/4 cup of cream cheese or ricotta to the filling mixture.
- Feel free to experiment with different cheeses, such as feta or mozzarella, for a unique flavor.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.