Balsamic-Glazed Portobello Mushrooms with Creamy Polenta

Name: Balsamic-Glazed Portobello Mushrooms with Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large portobello mushrooms (cleaned and stemmed); 2 tablespoons olive oil; 1/4 cup balsamic vinegar; 2 tablespoons soy sauce; 2 cloves garlic (minced); 1 teaspoon dried thyme; 1/2 teaspoon black pepper (freshly ground); 1 cup polenta; 4 cups vegetable broth; 1 cup milk; 2 tablespoons butter; 1/2 cup parmesan cheese (grated); 1/2 teaspoon salt

VegetarianItalianDinnerComfort FoodHealthyFamily-Friendly

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

Savor the rich flavors of balsamic-glazed portobello mushrooms paired with smooth and creamy polenta, perfect for an elegant and comforting dinner.

Macronutrients per serving

grams

Protein

10.0g 17%

Fat

15.0g 25%

Carbs

35.0g 58%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Iron

10% DV

Essential for blood production

🔺 Calcium

20% DV

Important for bone health

☀️ Vitamin B6

10% DV

Helps in energy metabolism

🌾 Fiber

12% DV

Aids digestive health

Ingredients

Mushrooms

4 large portobello mushrooms cleaned and stemmed
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic minced
1 teaspoon dried thyme
1/2 teaspoon black pepper freshly ground

Creamy Polenta

1 cup polenta
4 cups vegetable broth
1 cup milk
2 tablespoons butter
1/2 cup parmesan cheese grated
1/2 teaspoon salt

Instructions

1 In a small bowl, whisk together the balsamic vinegar, soy sauce, minced garlic, dried thyme, and black pepper.
2 Place the portobello mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes, flipping once.
3 Heat olive oil in a large skillet over medium heat. Add the marinated mushrooms, cap side down, and cook for 5 minutes.
4 Flip the mushrooms and pour any remaining marinade from the dish into the skillet. Cook for another 5 minutes or until the mushrooms are tender and glazed.
5 Meanwhile, bring the vegetable broth and milk to a boil in a medium saucepan.
6 Gradually whisk in the polenta, reducing heat to low. Stir frequently for about 15 minutes or until the polenta is thick and creamy.
7 Stir in the butter, grated parmesan cheese, and salt into the polenta until well combined.
8 Serve the mushrooms on top of the creamy polenta, drizzling any extra balsamic glaze from the skillet over the top.