- 1 tablespoon butter
- 2 teaspoons minced garlic
- 2 cups cream
- 1 3/4 cups grated Parmesan cheese
- 1 yellow onion, minced
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 1 (7 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
- 1 (15.25 ounce) can Mexican-style corn, drained
- 1 cup arugula
- 1 (15 ounce) can green beans, drained
- salt to taste
- 3/4 cup grated Parmesan cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
- Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese.
- Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.
07/09/2019
recipepes.com
palmito ao forno, recipe
PT15M
PT1H
5
455 calories
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