Stuffed Portobellini Mushrooms Recipe

Name: Stuffed Portobellini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn oil; 3 tablespoons corn oil; 10 garlic cloves, minced; 2 tablespoons white balsamic vinegar; 1 2/3 teaspoons dried thyme leaves; 1 1/3 teaspoons dried oregano leaves; 24 portobellini mushrooms; 1 lb assorted fresh wild mushroom, sliced; 1 1/2 cups canned whole kernel corn, drained; 3/4 cup whipping cream; 1 cup crumbled feta cheese

Servings: persons

1 cup corn oil
3 tablespoons corn oil
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
1 2/3 teaspoons dried thyme leaves
1 1/3 teaspoons dried oregano leaves
24 portobellini mushrooms
1 lb assorted fresh wild mushroom, sliced
1 1/2 cups canned whole kernel corn, drained
3/4 cup whipping cream
1 cup crumbled feta cheese

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

944

kcal

Calories

Fat

138

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 11 ingredients. The key ingredients include: 1 cup corn oil, 3 tablespoons corn oil, 10 garlic cloves, minced, 2 tablespoons white balsamic vinegar, and more.

Yes, Stuffed Portobellini 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!

Stuffed Portobellini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions