Mushroom Stuffed Portobellos with Corn and Feta

Name: Mushroom Stuffed Portobellos with Corn and Feta
Ingredients: ¾ cup plus 2 tablespoon olive oil; 6 garlic cloves, minced (about 2 tablespoons); 1 ½ tablespoons white wine vinegar; 1 tablespoon fresh thyme leaves, divided; 1 tablespoon fresh oregano, chopped, divided; 6 4-5 inch Portobello mushroom caps, gills removed; 12 ounces assorted fresh mushrooms, sliced; 1 medium zucchini, diced (about 1 cup); 1 cup fresh corn kernels; ⅔ heavy whipping cream; ¾ cup crumbled feta cheese; ¾ cup baby arugula; ½ cup green onions, thinly sliced