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Stuffed Portobellini Mushrooms

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“A friend gave me this recipe. It's very different and very flavorful.”

Ingredients Nutrition


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

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