Grilled Baby Bella Mushrooms Stuffed with Creamed Colorado “Peaches and Cream” Sweet Corn, Topped With Taleggio Cheese Fondue

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I don’t know too many people who do not like mushrooms or corn! In Colorado we are blessed to have farmers who grow both!

The corn I chose for this recipe is in season in Colorado.  It’s called “peaches and cream” corn!  It has both yellow and white kernels and is super sweet! It’s so delicious and tender you practically don’t have to cook it!

I thought it might be interesting to make a creamed style corn dish and stuff some baby portabella mushrooms with the corn and top it with some kind of melty, cheesy goodness like one of my favorite cheese’s called tellagio!

Grilled Baby Bella Mushrooms Stuffed with Creamed Colorado “Peaches and Cream” Sweet Corn, Topped With Taleggio Cheese Fondue

  • Servings: servings 6
  • Difficulty: Medium
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Ingredients

1 lb of baby portabella mushrooms, or large button mushrooms

6 ears of corn, blanched and cut off the cob

1 onion, diced fine

2 T ghee or butter

2 T garlic, minced

1 1/2 cups cream

2 T flour

1 tsp parsley, minced

1 T chives, minced (fresh or dried)

1/2 c panko bread crumbs

1/2 lb taleggio cheese, cut into slices big enough to cover the top of the mushrooms

Directions

I put the baby bella’s on the grill on medium high heat with the stem end up.  I wanted the mushrooms to sweat some of the water out so they would be meaty and tender and not impart the water in the mushrooms to the corn stuffing making it soupy and runny.

Once the mushroom caps began to fill up with water I flipped them over and lightly cooked the other side of the mushroom.  In total the mushrooms were on the grill for about 4-5 minutes.

I made the corn stuffing by blanching the shucked ears of corn in boiling water for about 3 minutes then plunging them into ice water for 5 minutes.  I cut the corn kernels off the cob.

In a saucepan melt the ghee or butter, add the onions and sweat until translucent.  Add the garlic and sweat until soft.  Add the flour and stir to combine. Cook for about 1-2 minutes.

Add the cream, parsley, corn kernels and chives and cook until thickened.  Remove from heat and cool.

Stuff the mushroom caps with the creamed corn.  I used a small ice cream scoop to do this.

Top the corn with a little panko bread crumbs and push the mixture slightly into the corn with enough pressure that the corn mixture nestles down into the cavity in the cap of the mushroom.

Top the creamed corn mixture with the squares of taleggio cheese and sprinkle on a little more panko bread crumbs.

I heated the mushrooms in the micro-wave for about 15 seconds then served them.  The cheese melts and blankets the creamed corn making a fondue-like topping.

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