Portobello Stuffed with Corn and Mushrooms – Kosher Recipes | OU Kosher Certification – OU Kosher Ce
These portobellos make a great appetizer. They are seasoned with garlic, thyme, & oregano, & stuffed with sliced mushrooms, corn, feta, and whipping cream.
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Ingredients
- 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 lb. assorted fresh mushrooms (i.e.: oyster and stemmed shiitake), sliced
- 1½ cups corn kernels (fresh or frozen)
- ¾ cup whipping cream
- 1 cup crumbled kosher feta or boursin cheese
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