Polenta with Roasted Portobello Mushroom Caps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.6
- Total Fat: 13.2 g
- Cholesterol: 37.4 mg
- Sodium: 2,174.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 3.1 g
- Protein: 15.4 g
View full nutritional breakdown of Polenta with Roasted Portobello Mushroom Caps calories by ingredient
Introduction
Roasted Portabello mushrooms with balsalmic and blue cheese topping creamy polenta Roasted Portabello mushrooms with balsalmic and blue cheese topping creamy polentaNumber of Servings: 6
Ingredients
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4 cups- reduced sodium chicken broth, simmering
3 minced garlic cloves
1 cup yellow cornmeal, stoneground
1 tbsp Sea Salt
1 tsp Black pepper
1 cup grated Parmesan Cheese
1/4 cup marscapone cheese
6 med-large fresh portobello mushroom caps, stems removed
6 tbsp Balsalmic Vinegar
1/4 cup blue cheese crumbles
Tips
I love Golden Pheasant's yellow cornmeal. Makes perfect polenta every time.
Directions
Preheat oven to 425 and set large sauce pan on stove to bring chicken stock to a simmering boil. Mince the garlic and add to the chicken broth.
Place the mushroom caps gills side up on a sheet pan, lined with foil, and sprayed with cooking spray. Drizzle a very small amount of olive oil over the caps. Pour a measured tablespoon of balsalmic vinegar into each cap and roast in the 425 degree oven for 15-20 minutes or until caps are soft.
Meanwhile, add polenta to simmering broth and stir with a wooden spoon constantly. Add the polenta slowly, and if you begin to see lumps, switch to a whisk immediately. Stir until polenta thickens. After about 10 minutes, remove from heat and add in cheeses, salt & pepper.
Place the mushroom caps gills side up on a sheet pan, lined with foil, and sprayed with cooking spray. Drizzle a very small amount of olive oil over the caps. Pour a measured tablespoon of balsalmic vinegar into each cap and roast in the 425 degree oven for 15-20 minutes or until caps are soft.
Meanwhile, add polenta to simmering broth and stir with a wooden spoon constantly. Add the polenta slowly, and if you begin to see lumps, switch to a whisk immediately. Stir until polenta thickens. After about 10 minutes, remove from heat and add in cheeses, salt & pepper.