Portobellos Stuffed with Corn and Mushrooms

• 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

1. Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend.
2. Season generously with salt and pepper.
3. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
4. Trim and thinly slice portobello stems; set aside.
5. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
6. Preheat broiler.
7. Broil portobello caps until tender, about 5 minutes per side.
8. Remove from broiler.
9. Turn caps rounded side down.
10. Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
11. Add assorted mushrooms and portobello stems; saute 5 minutes.
12. Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, about 5 minutes.
13. Add corn; saute until tender, about 3 minutes.
14. Add cream; simmer until almost absorbed, about 2 minutes.
15. Stir in cheese.
16. Season with salt and pepper.
17. Divide mixture among portobello caps, mounding in center.
18. (Can be made 6 hours ahead.
19. Cover; chill.)
20. Preheat broiler.
21. Broil portobellos until heated through, about 5 minutes.
22. Sprinkle with 2 teaspoons each thyme and oregano.

corn oil, garlic, white balsamic vinegar, thyme, fresh oregano, mushrooms, mushrooms, corn kernels, whipping cream, feta cheese

Taken from www.epicurious.com/recipes/food/views/portobellos-stuffed-with-corn-and-mushrooms-107132 (may not work)