Stuffed Portobellini Mushrooms |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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A friend gave me this recipe. It's very different and very flavorful. Ingredients:
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 |
Directions:
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.
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