PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS

By gaster16

Ingredients

• 1 cup plus 3 tablespoons corn oil
• 10 garlic gloves minced
• 2 tablespoons white balsamic vinegar
• 5 teaspoons chopped fresh thyme
• 4 teaspoons chopped fresh oregano
• 8 5” diameter portobello mushrooms
• 1 lb. assorted fresh wild mushrooms sliced
• 1-1/2 cups fresh corn kernels
• 3/4 cup whipping cream
• 1 cup monterey jack cheese

Preparation

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. Turn 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. Turns caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium high heat. Add assorted mushrooms and portobello stems saute 5 minutes. Stir in reserved 1/3 cup garlic-herb oil, saute until mushrooms are tender about 5 minutes. Add corn, saute 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. Preheat broiler. Broil portobellos until heated through about 4 minutes. Sprinkle with 2 teaspoons each thyme and oregano.