Portobello Polenta Stacks

Name: Portobello Polenta Stacks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 tablespoon olive oil; 3 garlic cloves, minced; 2 tablespoons balsamic vinegar; 4 large portobello mushrooms (about 5 inches), stems removed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tube (18 ounces) polenta, cut into 12 slices; 4 slices tomato; 1/2 cup grated Parmesan cheese; 2 tablespoons minced fresh basil

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 large portobello mushrooms (about 5 inches), stems removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (18 ounces) polenta, cut into 12 slices
4 slices tomato
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Directions

1. Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat.
2. Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese.
3. Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with minced basil.

Nutrition Facts

1 serving: 219 calories, 6g fat (2g saturated fat), 9mg cholesterol, 764mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1 fat.

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