Corn and Spinach Stuffed Mushrooms

Ingredients

• Large mushrooms (12, stems removed)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Fresh spinach (2 cups, chopped)
• Frozen corn (1 cup, thawed)
• Parmesan cheese (1/2 cup, grated)
• Breadcrumbs (1/2 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Optional: Red pepper flakes (1/4 teaspoon (for a spicy kick))
• Optional: Fresh herbs (like parsley or basil) (1 tablespoon, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove the stems from the mushrooms and set them aside. Finely chop the mushroom stems to include in the filling.
3. 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.
4. Add the chopped spinach and cook until wilted, approximately 2-3 minutes.
5. 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.
6. Generously stuff each mushroom cap with the corn and spinach mixture, pressing lightly to pack it in.
7. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
9. Remove from the oven and let cool slightly. Garnish with fresh herbs if desired, and serve hot.