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Stuffed Mushroom Caps

Serves: 12
25 minutes
Prep Time: 10 minutes

Ingredients

1/2 cup (125 (mL) Green Giant* canned Peaches and Cream Corn

1/4 cup (60 mL) herb and garlic cream cheese, softened

1/2 cup (125 mL) mozzarella cheese, finely grated

2 cloves minced garlic

3 tbsp. (45 mL) finely chopped basil

3 tbsp. (45 mL) finely chopped parsley

salt and pepper

1/4 cup (60 mL) parmesan cheese, finely grated, divided

3 tbsp. (45 mL) breadcrumbs

2 tbsp. (30 mL) unsalted butter, melted

12 cremini mushrooms 1 -2-inch diameter, cleaned and stems removed

Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper and place mushroom caps evenly onto tray; set aside.

In a large bowl mix Green Giant* canned corn, cream cheese, mozzarella, garlic, basil, 2 tbsp. of parsley and 2 tbsp. of parmesan cheese until combined. Season with salt and pepper. Fill each mushroom cap with filling.

In a small bowl mix breadcrumbs, 2 tbsp.  of parmesan cheese and butter together. Generously sprinkle each mushroom. Cook for 15 minutes until tops are golden brown.

Transfer to a serving tray and sprinkle with remaining chopped parsley. Serve warm and enjoy.