Portobellos Stuffed with Corn and Mushrooms

Portobellos Stuffed with Corn and Mushrooms
Photo by Brian Leatart


  • 10 garlic cloves
  • ¾ cup whipping cream
  • 19 tablespoons corn oil
  • 4 teaspoons fresh oregano
  • 8 5-inch-diameter portobello mushrooms
  • 1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake)
  • 5 teaspoons fresh thyme
  • + 3 more ingredients
    • 2 tablespoons white balsamic vinegar
    • 1 cup crumbled Cotija or feta cheese
    • 1 ½ cups fresh corn kernels

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 remain...

View full recipe at Epicurious


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