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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portobellos Stuffed with Corn and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions