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Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

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


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


  • 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.


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
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