11 Mar 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
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