Portobellos Stuffed With Corn And Mushrooms

Portobellos Stuffed With Corn And Mushrooms
Portobellos Stuffed With Corn And Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup corn oil plus

  • 3

    tablespoons corn oil

  • 10

    garlic cloves minced

  • 2

    tablespoons white balsamic vinegar

  • 5

    teaspoons chopped fresh thyme

  • 4

    teaspoons chopped fresh oregano

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 8

    portobello mushrooms - (5" dia)

  • 1

    pound assorted fresh wild mushrooms sliced (such as oyster and stemmed shiitake)

  • 1 1/2

    cups fresh corn kernels

  • 3/4

    cup whipping cream

  • 1

    cup crumbled Cotija or feta cheese

Directions

Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve. Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded-side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded-side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.) Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano. This recipe yields 8 servings. What to drink: Gainey Vineyard 2000 Sauvignon Blanc, Limited Selection, Santa Ynez Valley, or another full-bodied, heavily oaked Sauvignon Blanc.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: