1 (8 ounce) package cream cheese, softened
2 cloves garlic, finely chopped
8 ounces fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 (14 ounce) can crushed pineapple with juice
1 (10 ounce) can crushed pineapple, drained and flaked
1 (8 ounce) can cream-style corn
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, garlic, mushrooms, spinach, olive oil, pineapple, corn, green pepper, onion, parsley, ground black pepper, basil and ground black pepper. Mix thoroughly.
Roll or pat a sheet of waxed paper into a 13x9 inch rectangle. Spread 1/2 cup of the mixture over the paper. Place spinach over the stuffing. Fold the top of the stuffing mixture and cut a few slits in the side so that you can squeeze in the lemon juice.
Place the pineapple and cream-style corn in a medium bowl. Place the stuffed pineapple on top of the cream-style corn. Pour the pineapple mixture over the cream-style corn and stuffed pineapple on top of cream-style corn. Cover and refrigerate for 2 hours to allow the flavors to blend.
Bake in preheated oven until shredded, about 20 minutes. Allow to cool until serving.