Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

Erica Dinho

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Course Main Course

Cuisine Colombian

Servings 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