Vegetarian

Polenta with Roasted Portobello Mushroom Caps is for Dinner.

Polenta with Roasted Portobello Mushroom Caps takes several minutes to prepare.

Polenta with Roasted Portobello Mushroom Caps takes several minutes to cook.

Polenta with Roasted Portobello Mushroom Caps makes 6 servings.

The ingredients for Polenta with Roasted Portobello Mushroom Caps are:

4 cups- reduced sodium chicken broth, simmering
3 minced garlic cloves
1 cup yellow cornmeal, stoneground
1 tbsp Sea Salt
1 tsp Black pepper
1 cup grated Parmesan Cheese
1/4 cup marscapone cheese
6 med-large fresh portobello mushroom caps, stems removed
6 tbsp Balsalmic Vinegar
1/4 cup blue cheese crumbles

Here is how you make Polenta with Roasted Portobello Mushroom Caps:

Preheat oven to 425 and set large sauce pan on stove to bring chicken stock to a simmering boil. Mince the garlic and add to the chicken broth.Place the mushroom caps gills side up on a sheet pan, lined with foil, and sprayed with cooking spray. Drizzle a very small amount of olive oil over the caps. Pour a measured tablespoon of balsalmic vinegar into each cap and roast in the 425 degree oven for 15-20 minutes or until caps are soft.Meanwhile, add polenta to simmering broth and stir with a wooden spoon constantly. Add the polenta slowly, and if you begin to see lumps, switch to a whisk immediately. Stir until polenta thickens. After about 10 minutes, remove from heat and add in cheeses, salt & pepper.

The nutritional information for Polenta with Roasted Portobello Mushroom Caps is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.6

• Total Fat: 13.2 g
• Cholesterol: 37.4 mg
• Sodium: 2,174.1 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 3.1 g
• Protein: 15.4 g

Polenta with Roasted Portobello Mushroom Caps is Italian cuisine.