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Recipes

Portobellos Stuffed with Corn and Mushrooms

By Lane CrowtherPhotography by Brian Leatart

Recipe information

  • Yield

    8 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

Need to make a substitution?

Preparation

  1. 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.

    Step 2

    Trim 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.

    Step 3

    Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté 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. DO AHEAD: Can be made 6 hours ahead. Cover; chill.

    Step 4

    Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.

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