Stuffed Mushroom Caps

Serves: 12

25 minutes

Prep Time: 10 minutes

Ingredients

Stuffed Mushroom Caps

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.