Thanks to my friend Mary Ann Barnes for this recipe and photo!
RECIPE: Stuffed Mushrooms With Corn and Dijon-Horseradish
Serves 6 – 8
2 pounds baby bellas (about 24), stems removed and reserved
1 12-ounce bag frozen corn, thawed
1 red bell pepper
6 tablespoons olive oil
¼ teaspoon minced garlic
1 bunch parsley, stems removed
1 cup Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon ground horseradish
Dash of pepper for garnish
Preheat oven to 350 degrees.
Layer corn kernels on a rimmed baking sheet and bake for 10 minutes. Meanwhile, grind mushroom stems in a food processor. Transfer to a medium bowl and microwave for 3 minutes. Add roasted corn to cooked mushroom stems and set aside. In a small bowl, combine olive oil and garlic. Arrange mushroom caps, stem side up, on the cooking sheet. Brush each cap with a small amount of oil/garlic mixture. Bake for 10 – 15 minutes, or until they just begin to soften.
Meanwhile, remove stem and seeds from the red pepper, and place pepper pieces and parsley in the food processor. Pulse about 10 times, or until vegetables are coarsely chopped. Combine chopped vegetables with the corn mixture, Greek yogurt, mustard and horseradish.
Divide stuffing mixture between mushrooms evenly, reserving any left over mixture for later use. Sprinkle mushrooms with pepper for garnish, if desired.
Bake 10 more minutes, or until thoroughly heated. Serve hot, or refrigerate and serve chilled.