Portabella Mushrooms with Polenta and Balsamic Vinegar
Elevate your dinner table with this hearty and flavor-packed recipe for Portabella Mushrooms with Polenta and Balsamic Vinegar. Meaty, oven-roasted portabella caps are brushed with olive oil and a tangy balsamic glaze, while creamy Parmesan polenta provides the perfect velvety base. The earthy mushrooms, caramelized from roasting, pair beautifully with the rich, garlicky balsamic reduction drizzled on top. This dish, made with wholesome ingredients like vegetable broth, fresh parsley, and a touch of butter, balances richness with fresh, vibrant flavors. Ready in just 45 minutes, this vegetarian delight is ideal for a cozy weeknight dinner or an elegant main course to impress your guests.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 3 tablespoons Balsamic vinegar
- 1 cup Polenta
- 4 cups Vegetable broth
- 2 tablespoons Butter
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushrooms by wiping them with a damp paper towel. Remove the stems and gently scrape out the gills with a spoon if desired.
Mince the garlic and set it aside.
Brush the mushroom caps on both sides with 1 tablespoon of olive oil and place them on a baking sheet, gill side up.
Drizzle 1 tablespoon of balsamic vinegar over the mushrooms and season with a pinch of salt and black pepper.
Roast the mushrooms in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly caramelized.
While the mushrooms are roasting, prepare the polenta. In a medium saucepan, bring the vegetable broth to a simmer over medium heat.
Slowly whisk in the polenta, stirring continuously to prevent lumps.
Reduce the heat to low and cook the polenta for 15-20 minutes, stirring frequently, until thickened and creamy.
Stir in the butter, grated Parmesan cheese, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Remove from heat and cover to keep warm.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the remaining 2 tablespoons of balsamic vinegar to the skillet and simmer for 1-2 minutes until slightly reduced. Remove from heat.
To serve, spoon a bed of creamy polenta onto each plate. Top with one roasted portabella mushroom cap and drizzle with the balsamic reduction.
Garnish with freshly chopped parsley and additional grated Parmesan, if desired. Serve warm.
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6223 mg | 271% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 31.4 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 733 mg | 56% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3756 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
