Sunday, February 27, 2011

Corn-Stuffed Mushrooms

A delicious baked mushroom stuffed with corn, scallions, cream cheese, and some pantry staples (alright, so fried onions aren't usually a staple, but we've had them since Thanksgiving 'cause of green bean casserole -- SOMEbody had to eat it!)

Corn-Stuffed Mushrooms
5 Large Portobella caps, wiped clean
1 block cream cheese
2 handfuls frozen corn
2 handfuls oyster crackers, crushed (with your hands)
1 handful fried onions, plus more for topping
2 scallions, chopped
a lot of freshly grated parmesan cheese for topping

Method
1. Tear out the stems from the mushroom caps and mix with the remaining ingredients except the parmesan (unless you want loads of cheese, in which case be my guest.)
2. Stuff the mushrooms with the mixture, making sure to get all the corn bits in there.
3. Top with fried onions and parmesan cheese --- be generous with the cheese!
4. Bake at ~350*F in the toaster oven for 20-30 minutes, until the cheese on top is melted and crisp and the mushroom is thoroughly cooked.
5. Serve immediately with some sort of carbohydrate and vegetation. Or, freeze in a container on top of rice for bento in the future :D You could probably refrigerate it too, but I find that makes the crispy top kinda soft : /

2 comments:

  1. Ooh this looks good :x The cream cheese doesn't make it too sweet or sour? I will have to try this when I find cream cheese! ;)

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  2. Naw; the cream cheese just makes it creamy and holds the stuffing together :) I used plain cream cheese, so it wasn't sweet, just a hint tangy. It's super delicious!

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