Polenta with Balsamic Glazed Portobello Mushrooms
 
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.
By:
Serves: 4
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.
Nutrition Information
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
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/polenta-with-balsamic-glazed-portobello-mushrooms/