Portobellos Stuffed with Corn and Mushrooms

Name: Portobellos Stuffed with Corn and Mushrooms
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

By Lane CrowtherPhotography by Brian Leatart

September 30, 2002

Recipe notes