Meatless Monday: Polenta with Balsamic Glazed Portobello Mushrooms

Meatless Monday: Polenta with Balsamic Glazed Portobello Mushrooms

By Gail Watson, Contributing Blogger

This week’s recipe revolves around a vegetarian favorite: portobello mushrooms. 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.

Creamy Polenta with Roasted Balsamic Glazed Portobello Mushroom
Serves 4
Prep time: 25 minutes
Cooking time: 15 minutes

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 chicken broth
1 cup reduced fat milk, 2%
½ cup crumbled blue cheese

Clean mushrooms with a dry cloth and remove stems. Set aside.

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.

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.

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.

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.

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.

To make the meal complete, serve with a side of vegetables or a mixed green salad.

Nutrition Info (per serving):
Calories: 191; Total Fat: 9 grams; Sat Fat: 3 grams; Protein: 9 grams; Carbs: 21 grams; Sugar: 6 grams; Fiber: 2 grams; Sodium: 539 grams

  • Jennifer (Savor)
    Posted at 11:02h, 11 March Reply

    Anything balsamic wins my vote!

  • Justine@cookingandbeer
    Posted at 16:01h, 12 March Reply

    What a great idea for meatless Monday and I agree with Jennifer: anything with balsamic is my favorite! Thanks for sharing!

  • Mushrooms Canada
    Posted at 10:46h, 13 March Reply

    Love all of the flavours in this recipe! Such a fantastic alternative to meat. Thanks for sharing…


  • recipe links | Creative Pursuits
    Posted at 13:48h, 12 April Reply

    […] Polenta with Balsamic Glazed Portobello Mushrooms Share this:TwitterFacebookPinterestLike this:Like Loading… […]

Post A Comment