Portabella Mushrooms With Polenta And Balsamic Vinegar Recipe

Name: Portabella Mushrooms With Polenta And Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 1 cup non-instant polenta or 1 cup cornmeal; 4 cups boiling water; 1 garlic clove, minced; 1/4 cup chopped flat leaf parsley; 1 teaspoon crumbled fresh thyme leaves or 1/4 teaspoon dried thyme; 1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary; salt & freshly ground black pepper, to taste; 1/4 cup grated parmigiano-reggiano cheese; 4 large portabella mushrooms, stems removed; nonstick cooking spray or oil; good quality balsamic vinegar

Servings: persons

2 teaspoons extra virgin olive oil
1 cup non-instant polenta or 1 cup cornmeal
4 cups boiling water
1 garlic clove, minced
1/4 cup chopped flat leaf parsley
1 teaspoon crumbled fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese
4 large portabella mushrooms, stems removed
nonstick cooking spray or oil
good quality balsamic vinegar

1
Preheat oven to 350 degrees.
2
In deep, heavy pot, combine olive oil and polenta.
3
Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
4
Remove pot from heat.
5
Add boiling water carefully, as this will splatter if you add it too quickly.
6
Stir until the polenta is smooth.
7
Stir in garlic, parsley, thyme, rosemary, salt and pepper.
8
Bake polenta, uncovered 20 minutes.
9
Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
10
While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
11
Divide the polenta among 4 dinner-size plates.
12
Sprinkle each with a quarter of the cheese.
13
Top each serving of polenta with a sliced mushroom, fanning the pieces.
14
Drizzle balsamic vinegar over the mushroom and polenta.
15
Serve immediately.

2291

kcal

Calories

246

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons extra virgin olive oil, 1 cup non-instant polenta or 1 cup cornmeal, 4 cups boiling water, 1 garlic clove, minced, and more.

Yes, Portabella Mushrooms With Polenta And Balsamic Vinegar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabella Mushrooms With Polenta And Balsamic Vinegar

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