Polenta with Balsamic Glazed Portobello Mushrooms

August 28, 2013 | Filed under Main Dishes (Vegetarian), Meatless Monday | 0 comments
Polenta with Balsamic Glazed Portobello Mushrooms
 
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Nutrition Information
  • Serves: 4
  • Serving size: 1 plate
  • Calories: 191
  • Fat: 9 grams
  • Saturated fat: 3 grams
  • Trans fat: 0 grams
  • Carbohydrates: 21 grams
  • Sugar: 6 grams
  • Sodium: 539 milligrams
  • Fiber: 2 grams
  • Protein: 9 grams
  • Cholesterol: 0 milligrams

Prep time: 
Cook time: 
Total time: 

These oversized mushrooms are very low in calories, and their shape and dense consistency make a perfect alternative to meat. Marinated and grilled, portobello mushrooms can be used in place of a patty in a burger. Here we paired them with creamy polenta and a flavorful balsamic vinegar sauce.
Ingredients
  • 4 portobello mushrooms, approximately 3 inches in diameter
  • ½ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, sliced
  • 4 cups water
  • ½ teaspoon salt
  • 1 cup quick cooking polenta
  • ½ cup 99% fat free low sodium vegetable or chicken broth
  • 1 cup reduced fat milk, 2%
  • ½ cup crumbled blue cheese

Instructions
  1. Clean mushrooms with a dry cloth and remove stems. Set aside.
  2. In a large bowl, combine vinegar, oil and garlic. Gently toss mushrooms in vinegar sauce, turning to coat, and set aside to marinate for 20 minutes. Preheat broiler.
  3. For the polenta: In a medium saucepan add the water and salt and bring to the boil. With a wooden spoon stir the boiling water while slowly pouring in the polenta in a steady stream. Turn the heat to low and cook for 5 minutes, continuously stirring. Set aside.
  4. For the mushrooms: Line a baking sheet with aluminum foil and place the mushroom bottom side up, reserving the marinade. Broil for approximately 4 minutes, until the edges have browned and the mushrooms start to release juices. Remove from the oven.
  5. For the sauce: Place the reserved marinade in a small saucepan along with any juices captured in the mushroom caps. Add the chicken broth and bring the sauce to a boil. Cook for about 4 minutes until slightly thickened.
  6. To serve: When ready to serve, heat polenta over low a flame and add the milk. Stir until warmed through and smooth. The polenta should have a creamy consistency. Divide polenta evenly between 4 plates and sprinkle each with 2 tablespoons of blue cheese. Place a portobello mushroom cap on top, and spoon sauce over each mushroom. Serve immediately.
  7. To make the meal complete, serve with a side of vegetables or a mixed green salad.

 



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