Portobellos Stuffed with Corn and Mushrooms

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.