STUFFED PORTOBELLINI MUSHROOMS
Make and share this Stuffed Portobellini Mushrooms recipe from Food.com.
Provided by CaramelPie
Categories Vegetable
Time 50m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 148, Fat 13.9, SaturatedFat 3.9, Cholesterol 15.8, Sodium 108.7, Carbohydrate 4.6, Fiber 0.7, Sugar 0.9, Protein 2.6
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