Stuffed Portobellini Mushrooms

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 24
• 1 cup corn oil
• 3 tablespoons corn oil
• 10 garlic cloves, minced
• 2 tablespoons 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

Recipe

• 1 whisk 1 cup oil, garlic, vinegar, 1 teaspoon thyme, and 2/3 teaspoon oregano in medium bowl to blend. season generously with salt & pepper.
• 2 measure out 1/3 cup garlic-herb oil & reserve.
• 3 trim and thinly slice portobellini stems; set aside. scoop out as much of the gill as you can without breaking the cap.
• 4 brush both sides of portobellini caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
• 5 preheat broiler. broil portobellini caps until tender, about 3-4 minutes per side.
• 6 remove from broiler. turn caps rounded side down.
• 7 heat 3 tablespoons oil in heavy large skillet over medium-high heat. add assorted mushrooms and portobellini stems; saute 5 minutes.
• 8 stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, aboout 5 minutes.
• 9 add corn; saute until tender, about 3 minutes.
• 10 add cream; simmer until almost absorbed, about 2 minutes.
• 11 stir in cheese.
• 12 season with salt and pepper.
• 13 divide mixture among portobellini caps, mounding in center.
• 14 can be made to this point up to 6 hours ahead. cover; chill.
• 15 preheat broiler. broil portobellinis until heated through, about 3-4 minutes. sprinkle with 2/3 teaspoons each thyme and oregano.