Portabellas With Corn Relish Recipes

PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS

Steps:

• Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
• Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat 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. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté 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 portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
• Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.

SOUTHWESTERN PORTOBELLOS WITH CORN RELISH

Steps:

• 1.Place mushrooms in large resealable food storage bag. Combine oil, lime juice, chili powder, garlic, cumin and ground red pepper in small bowl; mix well. Reserve 3 tablespoons mixture for Charred Corn Relish; cover and refrigerate. Pour remaining mixture over mushrooms. Close bag securely, turning to coat. Marinate in refrigerator at least 8 hours or overnight, turning occasionally. 2. Prepare grill for direct cooking. 3. Prepare Charred Corn Relish; set aside. 4. Drain chops; discard marinade. Place chops on grid. Grill, covered, over medium heat 13 to 15 minutes for medium or until desired doneness is reached, turning halfway through grilling time. Sprinkle with cilantro. Serve with Charred Corn Relish and hot pepper jelly, if desired. For the corn relish: YIELD: Makes about 1-1/2 cups See Cooking Videos INGREDIENTS: 2large or 3 small ears fresh corn, husked and silk removed 1/2cup diced red bell pepper 1/4cup chopped fresh cilantro 3tablespoons reserved lime juice mixture PREPARATION: 1.Place corn on grid. Grill, covered, over medium heat 10 to 12 minutes or until charred, turning occasionally. Cool to room temperature. 2. Cut kernels off each cob into large bowl and press cobs with knife to release remaining corn and liquid; discard cobs. 3. Add bell pepper, cilantro and reserved lime juice mixture to corn; mix well. Let stand at room temperature while grilling chops. Cover and refrigerate if preparing in advance. Bring to room temperature before serving.