BLUE DOG FARM

Portobello Polenta Stacky Thingy

Oh, this almost makes you feel good about being a vegetarian...almost.
Course: Main Course
Cuisine: Healthy
Keywords: cheese, garlic, mushrooms, polenta, portobello
Servings: 4
Calories: 219kcal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author: Brian Gerard

Stuff You'll Need 

  • 1 tbsp olive oil
  • 3 garlic cloves - minced
  • 2 tbsps balsamic vinegar
  • 4 large portobello mushrooms - stems removed and maybe scrubbed out a bit with a brushroom mush...err.. you know what we mean
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tube of polenta - cut into slices, thickness is up to you
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded low-moisture mozzarella
  • 2 tablespoons minced fresh basil

How to Make It

  • Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until fragrant, 1-2 minutes. 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 sprinkle with cheeses.
  • Bake, uncovered, until mushrooms are tender, 20-25 minutes. Get that cheese all bubbly and brown. Sprinkle with basil.