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Portobello Polenta Stacks

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
  • 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.
  • Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with 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 lean meat, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Sarina
    Jul 6, 2020

    This was really easy to make and I had all the ingredients at home to make this delicious healthy meal.