Stuffed Portobellini Mushrooms - cooking recipe

Ingredients

1 cup corn oil
3 tablespoons corn oil
10 garlic cloves, minced
2 tablespoons white balsamic vinegar
1 2/3 teaspoons dried thyme leaves
1 1/3 teaspoons dried oregano leaves
24 portobellini mushrooms
1 lb assorted fresh wild mushroom, sliced
1 1/2 cups canned whole kernel corn, drained
3/4 cup whipping cream
1 cup crumbled feta cheese

Preparation

Whisk 1 cup oil, garlic, vinegar, 1 teaspoon thyme, and 2/3 teaspoon oregano in medium bowl to blend. Season generously with salt & pepper.
Measure out 1/3 cup garlic-herb oil & reserve.
Trim and thinly slice portobellini stems; set aside. Scoop out as much of the gill as you can without breaking the cap.
Brush both sides of portobellini caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet.
Preheat broiler. Broil portobellini caps until tender, about 3-4 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 portobellini stems; saute 5 minutes.
Stir in reserved 1/3 cup garlic-herb oil; saute until mushrooms are tender, aboout 5 minutes.
Add corn; saute until tender, about 3 minutes.
Add cream; simmer until almost absorbed, about 2 minutes.
Stir in cheese.
Season with salt and pepper.
Divide mixture among portobellini caps, mounding in center.
Can be made to this point up to 6 hours ahead. Cover; chill.
Preheat broiler. Broil portobellinis until heated through, about 3-4 minutes. Sprinkle with 2/3 teaspoons each thyme and oregano.