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Portobellos Stuffed With Corn And Mushrooms


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  • 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


Servings 8


Step 1

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.

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