It’s been a while since I posted here. I recently got a promotion at work, and am now managing a bakery. I’m very excited about the opportunity, but it will be a lot of work. This is our busiest time of year, but I don’t want to neglect this blog. It is important for me to have a creative outlet on the weekends. I love cooking and baking so much, especially this time of year! I hope to have some seasonal food posts in the coming weeks, so stay tuned.
I made this dish a few months back–towards the end of summer–when corn was in its prime. It was really delicious; creamy with a nice bite from the vinegar and garlic. It would be a nice way to break up all of the heavy Thanksgiving leftovers I am sure you are all enjoying right now.
Portobellos Stuffed with Corn and Mushrooms
Adapted from Bon Appétit
1 cup plus 3 tablespoons extra-virgin olive oil
10 garlic cloves, minced
2 tablespoons 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
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
- Preheat broiler. Broil portobello caps until tender, about 5 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 portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté 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 portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.