Bon Appetit/October 2002

Portobellos Stuffed with Corn and Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup plus 3 tablespoons corn oil 10 garlic cloves, minced 2 tablespoons white balsamic vinegar
5 teaspoons chopped fresh thyme 4 teaspoons chopped fresh oregano 8 5-inch-diameter portobello mushrooms
1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced 1-1/2 cups fresh corn kernels 3/4 cup whipping cream
1 cup crumbled Cotija or feta cheese



1 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.
2 Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
3 Preheat broiler. Broil portobello caps until tender, about 5 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 portobello stems; saute 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, about 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 portobello caps, mounding in center.
4 Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.

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