PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS

[Guest guest]

PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS

 

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

 

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.

 

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. 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.

(Can be made 6 hours ahead. Cover; chill.)

 

Preheat broiler. Broil portobellos until heated through, about 5

minutes. Sprinkle with 2 teaspoons each thyme and oregano.

 

Makes 8 servings.