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    My Colombian Recipes » Recipes » Appetizers and Snacks » Pastel De Chocolo Con Champiñones (mushrooms And Corn Casserole)

    Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

    Jan 11, 2013 · Modified: Jul 17, 2021 by Erica Dinho · 6 Comments

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    I've been craving today's recipe, Pastel de Chocolo con Champiñones, for a long time. One of my aunts in Colombia makes this dish and I've always loved it, but never made it at home until a couple of weeks ago. I didn’t even have her recipe, but luckily, I remembered watching her make it and tasting all of those wonderful flavors.

    Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)Pin

    Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

    Erica Dinho
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 servings
    Calories 834 kcal

    Ingredients
     

    For the filling:

    • 4 tbsp olive oil
    • 1 onion, finely chopped
    • 2 pounds fresh small portobello mushrooms, sliced
    • 3 garlic cloves, minced
    • 1 roasted red pepper, diced
    • 1 tbsp chopped fresh thyme
    • ½ teaspoon ground cumin
    • Salt and ground pepper, to taste

    For the Corn layer:

    • 1 cup cornmeal
    • 1 cup corn kernels
    • 1 cup grated cheddar cheese, plus more to top the casserole
    • 1 cup heavy cream
    • Salt and pepper
    • 1 egg
    • ½ teaspoon baking powder
    • 1 tbsp sugar
    • ¼ cup melted butter

    Instructions
     

    • In a large pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.
    • Add the mushrooms and cook until soft, about 8 minutes. Add the garlic, red pepper, cumin and thyme. Cook for one more minute. Season with salt and pepper. Remove from the heat and set aside.
    • To make the corn layer: In a large bowl, stir together all the ingredients. Preheat the oven to 400 degrees F.
    • To assemble: Spread half of the corn mixture in an even layer in the baking pan. Top with the mushroom mixture, then top with the rest of the corn mixture.

    Nutrition

    Calories: 834kcalCarbohydrates: 55gProtein: 23gFat: 62gSaturated Fat: 25gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 152mgSodium: 493mgPotassium: 1127mgFiber: 8gSugar: 12gVitamin A: 2762IUVitamin C: 49mgCalcium: 315mgIron: 4mg
    Keyword corn recipe, meatless recipe
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)Pin

    Rich, comforting, and full of flavor, this Mushrooms and Corn Casserole is a wonderful meatless main dish. Spoonful after spoonful, you can smell the earthy aromas of mushrooms, cumin and thyme that blend perfectly with the sweet corn.

    Buen provecho and I hope you all have a lovely weekend with lots of happy cooking.

    Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)Pin
    Corn-Mushroom casseroleMushroom casserolePin
    champinones-cazuleaPin

    More Main Dishes Recipes

    Ceviche De Camarones Y Mango (Shrimp And Mango Ceviche)Mom’s Colombian Tamales (Tamales Colombianos De Mi Mamá)Sancocho De Cerdo (Colombian Pork Soup)Sobrebarriga Sudada (Flan Steak Stew)Pastel De Chocolo Con Champiñones (Mushrooms And Corn Casserole)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Evelyne@cheapethniceatz

      January 11, 2013 at 1:41 pm

      I have to bookmark this one and make it. I can just see myself eating that tonight. Very comforting dish. I actually did not have to read the English translation for the tittle this time ha.

      Reply
    2. Barbara

      January 11, 2013 at 2:43 pm

      Gosh, that looks good, Erica! I guess we both love mushrooms! 🙂 Super idea to combine them with corn/cornmeal topping. I like the cumin addition too. Will have to try that.

      Reply
    3. Patricia Pond

      January 12, 2013 at 9:41 am

      This looks wonderful, love all the ingredients! What size casserole dish did you use? I have a nice deep 9" quiche dish that would be perfect for this.

      Reply
    4. Belinda @zomppa

      January 12, 2013 at 12:32 pm

      I can see why you crave it. It's a great feeling when you recreate something and it turns out the way you want it to!

      Reply
    5. Karen

      January 12, 2013 at 12:58 pm

      What a great side dish this would make. Love the flavors in this!

      Reply
    6. Erica

      January 29, 2013 at 7:23 am

      Thanks, everyone!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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