Stuffed Portobellini Mushrooms

Recipe by CaramelPie
READY IN: 50mins




  • 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.