Stuffed Portobellini Mushrooms
A friend gave me this recipe. It's very different and very flavorful.
- Ready In:
- 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
- Whisk 1 cup oil, garlic, vinegar, 1 teaspoon thyme, and 2/3 teaspoon oregano in medium bowl to blend. Season generously with salt & pepper.
- Measure out 1/3 cup garlic-herb oil & reserve.
- Trim and thinly slice portobellini stems; set aside. Scoop out as much of the gill as you can without breaking the cap.
- Brush both sides of portobellini caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
- Preheat broiler. Broil portobellini caps until tender, about 3-4 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 portobellini stems; saute 5 minutes.
- Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, aboout 5 minutes.
- Add corn; saute 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 portobellini caps, mounding in center.
- Can be made to this point up to 6 hours ahead. Cover; chill.
- Preheat broiler. Broil portobellinis until heated through, about 3-4 minutes. Sprinkle with 2/3 teaspoons each thyme and oregano.
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Yes, very flavorful! I made this with 4 Portabella Mushrooms and used Shiitake for the filling. I used roasted garlic in place of the fresh. Added lump crab meat. Used low fat milk. The oil I cut down quite a bit by omitting the 1/3 cup using only the 1 tablespoon to sauté the mushrooms in and added the herbs right to the mushroom mixture.Reply