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Corn and Capsicum Stuffed Mushrooms

Thanksgiving this year was at my uncle and aunt’s house. They had an invite of 40 confirmed guests and I became one of the chefs of the night, a week before the big night. I was excited and scared at the same time, but everything turned out beautifully. There was definitely a lot of leftovers once the dinner was finished. Made a tad bit, too much food! Ha… that’s an understatement! Anyways…

The veggie stuffed mushrooms were one of the popular dishes, aside from the Italian sausage stuffed mushrooms and my uncle’s famous Chili Chicken! (I am going to learn that recipe and perfect it!)

 Corn and Capsicum Stuffed Mushroom

Corn and Capsicum Stuffed Mushrooms

Servings: 8 servings

Total Time: 25 minutes

Ingredients:

2 cups Corn

2 cups Capsicum (diced, small)

1 Package Mushroom Caps

6 Garlic cloves (minced)

3 leaves basil

3 strands cilantro

1 tsp Oregano (minced if fresh, or dried)

1 tsp Garlic Salt or Sea Salt

1 Tbsp White Wine Vinegar

2 tsp Cumin

1 tsp Olive Oil

1 tsp. Lemon or Lime Juice

1 cup Mexican Blend Shredded Cheese

Directions:

If using frozen corn, put the corn into a bowl and fill it with warm water. Put it in the microwave and warm for a minute.

While the corn is thawing, if you bought full mushrooms, then remove the stems and clean the centers to make a pocket to place the stuffing in. (if you want the mushrooms to have a browner shell after it’s cooked, glaze each mushroom top with melted butter before putting the stuffing in)

Preheat the oven to 350 degrees.

In a medium mixing bowl, add the garlic, vinegar, cumin, olive oil, basil, oregano, and cilantro. Then add the corn and capsicum. Mix well. Then add the lemon juice and salt.

Start stuffing the mushroom caps filling in every crack and leaving extra on top. (I overstuffed mine!)

Then place them into the oven and cook for 20 minutes.

After the 20 minutes, pull the mushrooms out and sprinkle cheese on the top of each mushrooms (add however much you would like for each one).

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Then place the stuffed mushrooms back into the over for about 5 minutes, until the cheese melts or until a little brown if you like that look.

Serve hot!

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Corn and Capsicum Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Serves: 8
Ingredients:
  • 2 cups Corn
  • 2 cups Capsicum (diced, small)
  • 1 Package Mushroom Caps
  • 6 Garlic cloves (minced)
  • 3 leaves basil
  • 3 strands cilantro
  • 1 tsp Oregano (minced if fresh, or dried)
  • 1 tsp Garlic Salt or Sea Salt
  • 1 Tbsp White Wine Vinegar
  • 2 tsp Cumin
  • 1 tsp Olive Oil
  • 1 tsp. Lemon or Lime Juice
  • 1 cup Mexican Blend Shredded Cheese
Directions:
  1. If using frozen corn, put the corn into a bowl and fill it with warm water. Put it in the microwave and warm for a minute.
  2. While the corn is thawing, if you bought full mushrooms, then remove the stems and clean the centers to make a pocket to place the stuffing in. (if you want the mushrooms to have a browner shell after it's cooked, glaze each mushroom top with melted butter before putting the stuffing in)
  3. Preheat the oven to 350 degrees.
  4. In a medium mixing bowl, add the garlic, vinegar, cumin, olive oil, basil, oregano, and cilantro. Then add the corn and capsicum. Mix well. Then add the lemon juice and salt.
  5. Start stuffing the mushroom caps filling in every crack and leaving extra on top. (I overstuffed mine!)
  6. Then place them into the oven and cook for 20 minutes.
  7. After the 20 minutes, pull the mushrooms out and sprinkle cheese on the top of each mushrooms (add however much you would like for each one).
  8. Then place the stuffed mushrooms back into the over for about 3 minutes, until the cheese melts or until a little brown if you like that look.
  9. Serve hot!

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