Ingredients
-
1
-
3
-
10
-
2
-
1 2/3
-
1 1/3
-
24
-
1
-
1 1/2
-
3/4
-
1
-
-
-
-
Directions
Stuffed Portobellini Mushrooms, A friend gave me this recipe It’s very different and very flavorful
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Steps
|
1
Done
|
Whisk 1 Cup Oil, Garlic, Vinegar, 1 Teaspoon Thyme, and 2/3 Teaspoon Oregano in Medium Bowl to Blend. Season Generously With Salt & Pepper. |
|
2
Done
|
Measure Out 1/3 Cup Garlic-Herb Oil & Reserve. |
|
3
Done
|
Trim and Thinly Slice Portobellini Stems; Set Aside. Scoop Out as Much of the Gill as You Can Without Breaking the Cap. |
|
4
Done
|
Brush Both Sides of Portobellini Caps With Remaining Garlic-Herb Oil; Place Caps, Rounded Side Down, on Large Rimmed Baking Sheet. |
|
5
Done
|
Preheat Broiler. Broil Portobellini Caps Until Tender, About 3-4 Minutes Per Side. |
|
6
Done
|
Remove from Broiler. Turn Caps Rounded Side Down. |
|
7
Done
|
Heat 3 Tablespoons Oil in Heavy Large Skillet Over Medium-High Heat. Add Assorted Mushrooms and Portobellini Stems; Saute 5 Minutes. |
|
8
Done
|
Stir in Reserved 1/3 Cup Garlic-Herb Oil; Saute Until Mushrooms Are Tender, Aboout 5 Minutes. |
|
9
Done
|
Add Corn; Saute Until Tender, About 3 Minutes. |
|
10
Done
|
Add Cream; Simmer Until Almost Absorbed, About 2 Minutes. |
|
11
Done
|
Stir in Cheese. |
|
12
Done
|
Season With Salt and Pepper. |
|
13
Done
|
Divide Mixture Among Portobellini Caps, Mounding in Center. |
|
14
Done
|
Can Be Made to This Point Up to 6 Hours Ahead. Cover; Chill. |
|
15
Done
|
Preheat Broiler. Broil Portobellinis Until Heated Through, About 3-4 Minutes. Sprinkle With 2/3 Teaspoons Each Thyme and Oregano. |
