Corn and Spinach Stuffed Mushrooms

Ingredients

• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Breadcrumbs - 1/4 cup
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves, minced
• Spinach - 1 cup, chopped
• Frozen corn - 1 cup, thawed
• Large mushrooms - 12

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and set aside.
3. In a large bowl, combine the corn, spinach, garlic, Parmesan cheese, breadcrumbs, olive oil, salt, and pepper.
4. Stuff each mushroom cap with the corn and spinach mixture.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Serve hot and enjoy!