Portobellos Stuffed with Corn and Mushrooms Recipe

Name: Portobellos Stuffed with Corn and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 3 tablespoons corn oil; 10 garlic cloves, minced; 2 tablespoons white balsamic vinegar; 5 teaspoons chopped fresh thyme; 4 teaspoons chopped fresh oregano; 8 5-inch-diameter portobello mushrooms; 1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced; 1 1/2 cups fresh corn kernels; 3/4 cup whipping cream; 1 cup crumbled Cotija or feta cheese

Servings: persons

1 cup plus 3 tablespoons corn oil
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
5 teaspoons chopped fresh thyme
4 teaspoons chopped fresh oregano
8 5-inch-diameter portobello mushrooms
1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
1 1/2 cups fresh corn kernels
3/4 cup whipping cream
1 cup crumbled Cotija or feta cheese

1
Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend.
2
Season generously with salt and pepper.
3
Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
4
Trim and thinly slice portobello stems; set aside.
5
Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
6
Preheat broiler.
7
Broil portobello caps until tender, about 5 minutes per side.
8
Remove from broiler.
9
Turn caps rounded side down.
10
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
11
Add assorted mushrooms and portobello stems; saute 5 minutes.
12
Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, about 5 minutes.
13
Add corn; saute until tender, about 3 minutes.
14
Add cream; simmer until almost absorbed, about 2 minutes.
15
Stir in cheese.
16
Season with salt and pepper.
17
Divide mixture among portobello caps, mounding in center.
18
(Can be made 6 hours ahead.
19
Cover; chill.)
20
Preheat broiler.
21
Broil portobellos until heated through, about 5 minutes.
22
Sprinkle with 2 teaspoons each thyme and oregano.

859

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup plus 3 tablespoons corn oil, 10 garlic cloves, minced, 2 tablespoons white balsamic vinegar, 5 teaspoons chopped fresh thyme, and more.

Yes, Portobellos Stuffed with Corn and Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobellos Stuffed with Corn and Mushrooms

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