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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Mince the garlic and set it aside.

Step 4

Brush the mushroom caps on both sides with 1 tablespoon of olive oil and place them on a baking sheet, gill side up.

Step 5

Drizzle 1 tablespoon of balsamic vinegar over the mushrooms and season with a pinch of salt and black pepper.

Step 6

Roast the mushrooms in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly caramelized.

Step 7

While the mushrooms are roasting, prepare the polenta. In a medium saucepan, bring the vegetable broth to a simmer over medium heat.

Step 8

Slowly whisk in the polenta, stirring continuously to prevent lumps.

Step 9

Reduce the heat to low and cook the polenta for 15-20 minutes, stirring frequently, until thickened and creamy.

Step 10

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.

Step 11

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.

Step 12

Add the remaining 2 tablespoons of balsamic vinegar to the skillet and simmer for 1-2 minutes until slightly reduced. Remove from heat.

Step 13

To serve, spoon a bed of creamy polenta onto each plate. Top with one roasted portabella mushroom cap and drizzle with the balsamic reduction.

Step 14

Garnish with freshly chopped parsley and additional grated Parmesan, if desired. Serve warm.

Nutrition Facts

Serving size	(1824.8g)

Amount per serving	% Daily Value*
Calories	1335.3

Total Fat 83.8g	0%
Saturated Fat 33.2g	0%
Polyunsaturated Fat 6.2g
Cholesterol 133.4mg	0%
Sodium 6222.8mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 20.0g	0%
Total Sugars 31.4g
Protein 49.2g	0%

Vitamin D 38.5IU	0%
Calcium 732.7mg	0%
Iron 8.5mg	0%
Potassium 3755.5mg	0%

*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.

Source of Calories

Fat: 54.5%

Protein: 14.2%

Carbs: 31.3%