Name: Portobello Stuffed with Strips and Corn
Prep time: 55 min
Cook time: 20 min
Yield: 3
Cuisine: Internacional
Ingredients: 1 tablespoon vegetable oil, for the filling; 1/4 onions, finely chopped, for the filling; 1 clove garlic, finely chopped, for the filling; 1/3 cups tomato, in half-moons, for the filling; 1 cup Poblano chile strips, for the filling; 1/2 cups corn kernels, for the filling; 1/2 cups cream cheese, for the filling; 1 cup whipping cream, for the filling; 1/4 cups cow's milk, for the filling; 1 teaspoon oregano, for the filling; salt, for the filling; pepper, for the filling; 3 tablespoons butter, melted, for the mushroom; 1 tablespoon parsley, finely chopped, for the mushroom; 1 teaspoon garlic powder, for the mushroom; salt, for the mushroom; pepper, for the mushroom; 6 portobello mushrooms; 1 cup Mozzarella cheese, grated, for the mushroom; salad, for accompaniment

Preparation

35 mins

20 mins

Low

In a skillet with oil, sauté the onion and garlic, add the tomato, the strips, the corn kernels, and lightly fry. Pour in the cream cheese, whipping cream, and milk, stirring to combine. Season with oregano, salt, and pepper, and let cool. In a small bowl, mix the butter, parsley, garlic powder, salt, and pepper. Set aside.