Polenta-Stuffed Portabella Muchrooms

Serves: 2
Total Calories: 257


1/2 cup cornmeal
2 cups water
1/4 teaspoon sea salt
2 large portabella mushrooms stems removed
1 tablespoon olive oil
6 cloves garlic pressed
1 teaspoon dried thyme
1/4 teaspoon sea salt
1/4 cup freshly grated Parmesan cheese
minced fresh parsley or chopped fresh garlic chives or garnish


1. To make the polenta, combine the cornmeal, water, and salt in a heavy, medium-sized saucepan. Stirring constantly, bring the mixture to a boil, then reduce the heat to low and cook, stirring often, for about 20 minutes, or until the polenta becomes very thick. If the mixture starts to splatter when it begins to boil, cover the pan for 3–4 minutes, then remove the lid, stir, and continue to cook, uncovered, over low heat.

2. While the polenta is cooking, preheat the broiler. Place the oil in a cup or small bowl and brush some over the tops of the mushrooms. Place the mushrooms cap side down on a cookie sheet.

3. Add the garlic, thyme, and 1/4 teaspoon salt to the remaining oil, stir, and brush over the stem sides of the mushrooms. Place the mushrooms on the top rack of the oven, and broil for 5 minutes. Reduce the heat to 475°F and move the mushrooms to the bottom rack for 5 minutes more, or until they are cooked through.

4. Fill the mushroom caps with polenta, sprinkle with cheese, and place under the broiler for 3 minutes, or until the cheese is bubbly and lightly browned.

5. To serve, center each mushroom on individual plates, and garnish with parsley.

Nutritional Facts:

Serves: 2
Total Calories: 257
Calories from Fat: 105

This Polenta-Stuffed Portabella Muchrooms recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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