RATE OR REVIEW THIS RECIPE
Portobello Caps Stuffed with Chile Polenta and Cheese
Photo: Mitch Mandel
Browse Related Recipes by Topic:
Rice and Grains,
Even meat lovers will respond to the toothsome texture and rich flavor of this savory mushroom main dish.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat the grill or broiler. Coat a grill rack or broiler pan with cooking spray.
Place the polenta in a single layer on a microwaveable plate. Cover with plastic wrap. Microwave on high power for 3 minutes, or until heated through. Set aside.
Coat a sheet of heavy-duty aluminum foil with cooking spray. Place the mushrooms, cap side up, on the foil. Brush with olive oil to coat. Flip the mushrooms. Spread about 1/4 teaspoon of the garlic over each mushroom. Pat the polenta slices into rounds that are as wide as the mushrooms. Place the polenta on the mushrooms. Sprinkle with the cheese. Drizzle with the olive oil.
Grill the mushrooms over direct heat for about 8 minutes, or until the cheese is bubbling. Season to taste with the pepper.
Like it? Don't like it? Rate and share your thoughts with the community.