Stuffed Portobellini Mushrooms
"A friend gave me this recipe. It's very different and very flavorful."
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
24
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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
