SIGN UP FOR OU KOSHER NOTIFICATIONS

BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

PORTOBELLO STUFFED WITH CORN AND MUSHROOMS (dairy)

1 cup plus 3 tablespoons 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 mushrooms (i.e.: oyster and stemmed shiitake), sliced
1 1/2 cups corn kernels (fresh or frozen)
3/4 cup whipping cream
1 cup crumbled kosher feta or boursin cheese

Instructions:

In a bowl combine 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano and whisk to blend. Season generously with salt and pepper. Transfer 1/3 cup of the garlic-herb oil to a small bowl and set it aside.

Trim and thinly slice Portobello stems; set aside. Brush both sides of the Portobello caps with remaining the garlic-herb oil. Place the caps, rounded side down, on large rimmed baking sheet. Preheat the 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 and add the assorted mushrooms and Portobello stems to the pan and sauté 5 minutes. Stir in the reserved 1/3 cup garlic-herb oil; sautéing until mushrooms are tender, about 5 minutes. Add the corn and sauté until tender, about 3 minutes. Add the cream; simmer until almost absorbed, about 2 minutes. Stir in the 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 the Portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano. 

>Notes: A beautiful first course for any time of year