Polenta with Balsamic Glazed Portobello Mushrooms

Polenta with Balsamic Glazed Portobello Mushrooms

1.0 from 1 reviews
Polenta with Balsamic Glazed Portobello Mushrooms
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.
  • 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
  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.


1 Comment
  • sandy v
    Posted at 15:39h, 25 May Reply

    The picture and idea of this sounded good but it was way too vinegary and the mushroom was not done enough with the time in the oven. Nobody wanted to wrap up the leftovers….

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