Portobellos Stuffed with Corn and Mushrooms
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
Organization Tags
Tags easily organize your Recipe Library
Comments