Portobellos Stuffed with Corn and Mushrooms

(35) Course Appetizers

Ingredients in this Recipe

1 1/2 cups fresh corn kernels
1 cup crumbled Cotija or feta cheese
1 cup plus 3 tablespoons corn oil
1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
3/4 cup whipping cream
4 teaspoons chopped fresh oregano
5 teaspoons chopped fresh thyme
8 5 inch diameter portobello mushrooms

See Full Recipe at Epicurious