Stuffed Portobello Mushrooms
Makes 8 servings.
Ingredients:
1 cup Corn Oil
10 Garlic Cloves, minced
2T White Balsamic Vinegar
5t chopped fresh Thyme
4t chopped fresh Oregano
8 5-inch-diameter Portobello Mushrooms
1 pound assorted fresh Wild Mushrooms, sliced
1 1/2c fresh or frozen Corn Kernels
1/2c Milk or Soy Milk
1c crumbled Cotija or Feta Cheese (optional)
Directions:
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 milk or soy milk; simmer until almost
absorbed, about 2 minutes. Stir in cheese. Season with salt and
pepper.
Divide mixture among portobello caps, mounding in center. Preheat
broiler. Broil portobellos until heated through, about 5 minutes.
Sprinkle with 2 teaspoons each thyme and oregano.
© 2004 Gay Men's Health Crisis |
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