Share Button
 

 

 

Creamed Corn Filo Cups

with Shitake Mushrooms and goat Cheese

 

5 oz.  sliced shitake mushrooms

1 small sweet onion,  small diced

Olive oil for frying

2 tbs. butter for frying

2 ears of corn cut off the cob

½ cup heavy cream

4 oz. cream cheese

2 oz. goat cheese

1/3 cup shredded swiss cheese

salt and pepper

2 packages mini filo shells (I like Athens brand that come 15 to a package and is in the freezer section near the pie doughs)

 

1.      Fry onions in a little olive oil and 1 Tbs. butter until slightly brown and set aside.

2.     Fry mushrooms in a little olive oil with remaining butter and set aside.

3.     Fry the corn kernels briefly in same frying pan over high heat so that it begins to release a great corn fragrance, stirring frequently.

4.     After you begin to smell the corn (about3-5 minutes) add the cream and simmer corn and cream together for another 5-6 minutes.

5.     Meanwhile, in a food process, process cream cheese and goat cheese until well missed. 

6.     Mix everything together and season for salt and pepper.  I like alot of pepper in this dish.

7.     You can prepare this ahead of time and refrigerate for a couple of days.  Right before you serve it, heat it up in the microwave and then fill about 1 Tbs in each cup and sprinkle with the grated swiss cheese.  Bake at 350 degrees for about 20-25 minutes or until bubbly and beginning to brown.

 

 

Share Button