Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)
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