I took this dish to share with neighbors this evening.

MUSTARD CORN STUFFED MUSHROOMS

1 cup corn kernels, fresh, frozen or canned, drained (all I had was canned)
1/2 cup diced sweet red pepper
1 Tablespoon butter
1/2 cup milk (I used cream)
1 Tablespoon stone ground mustard
2 Tablespoons flour
1/4 teaspoons salt
24 fresh cremini or white mushrooms, 1 1/2 to 2 inches in diameter

Cook corn and red pepper in butter.

Stir in milk, mustard, flour and salt. Cook and stir until thickened and bubbly. Set aside.

Preheat oven to 425 degrees F.

Wipe mushrooms with a damp paper towel. Remove stems. Place mushroom caps stem side down, on a baking sheet coated with nonstick cooking spray.

Bake for 5 minutes. Turn mushroom caps stem side up. Divide corn mixture between mushroom caps. Bake for 8 to 10 minutes more or until heated through.