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1
Whisk 1 cup oil, garlic, vinegar, 1 teaspoon thyme, and 2/3 teaspoon oregano in medium bowl to blend. Season generously with salt & pepper.
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2
Measure out 1/3 cup garlic-herb oil & reserve.
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3
Trim and thinly slice portobellini stems; set aside. Scoop out as much of the gill as you can without breaking the cap.
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4
Brush both sides of portobellini caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
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5
Preheat broiler. Broil portobellini caps until tender, about 3-4 minutes per side.
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6
Remove from broiler. Turn caps rounded side down.
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7
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobellini stems; saute 5 minutes.
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8
Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, aboout 5 minutes.
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9
Add corn; saute until tender, about 3 minutes.
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10
Add cream; simmer until almost absorbed, about 2 minutes.
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11
Stir in cheese.
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12
Season with salt and pepper.
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13
Divide mixture among portobellini caps, mounding in center.
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14
Can be made to this point up to 6 hours ahead. Cover; chill.
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15
Preheat broiler. Broil portobellinis until heated through, about 3-4 minutes. Sprinkle with 2/3 teaspoons each thyme and oregano.
