Portobellos Stuffed with Corn and Mushrooms

Portobellos Stuffed with Corn and Mushrooms

Portobellos Stuffed with Corn and Mushrooms


Serves 8

Details
  • Servings:   8
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • french
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
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