Name: Portobella Mushroom and Polenta Stacks
Ingredients: 4 large Portobello Mushrooms - 5" in Diameter (washed and stems removed); 2 Tablespoons Olive Oil; 4 Tablespoons Balsamic Vinegar; 2 Tablespoons Fresh basil leaves (minced); 4 Cloves Garlic (minced); 1/4 Teaspoon Salt; 1/4 Teaspoon Pepper; 1 Tube Polenta (18 oz) (cut into 12 slices); 4 Slices Tomato (large); 1/2 Cup Parmesan Cheese (grated); 1 bunch Basil leaves (for garnish)

Portobella Mushroom and Polenta Stacks

I don't know about you, but I love portobella mushrooms! This portobella mushroom recipe is easy, filling and nutritious. With a few ingredients you'll have a healthy vegetarian meal in no time!

Print Recipe

Course Main Course

Servings 4 servings

Ingredients

4 large Portobello Mushrooms - 5" in Diameter washed and stems removed
2 Tablespoons Olive Oil
4 Tablespoons Balsamic Vinegar
2 Tablespoons Fresh basil leaves minced
4 Cloves Garlic minced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tube Polenta (18 oz) cut into 12 slices
4 Slices Tomato large
1/2 Cup Parmesan Cheese grated
1 bunch Basil leaves for garnish

Instructions

Preheat oven to 400.
STEP 1: Heat oil over medium heat in a small saucepan.Add garlic and cook until tender stirring frequently about 1-2 minutes. Do not allow the garlic to brown. Add vinegar to the pan, stir, then remove from heat. Stir in minced basil leaves.
STEP 2: Place the four mushrooms in a 13 x 9 baking dish gill side up. Brush with vinegar mixture, then sprinkle with salt and pepper. Top each mushroom with 3 polenta slices and one tomato slice. Sprinkle each generously with parmesan cheese.
STEP 3: Bake uncovered about 20-25 minutes or until mushrooms are tender. Garnish with basil leaves, serve and enjoy!