Stuffed Portobello Mushrooms
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 4-6
4-6 portobello mushroom cap
1-2 yellow onion, sliced
1 bag of baby spinach
3 tablespoon blue cheese
1 teaspoon balsamic vinegar
salt and pepper
1-2 Tablespoon extra virgin olive oil
1 cup of polenta
2 cups chicken broth
1 cup water or 2% milk
3 Tablespoons of unsalted butter plus 2Tablespoon of unsalted butter
Preheat oven to 375. Line large baking sheet with parchment paper.
Rub mushrooms with olive oil, balsamic and salt and pepper and set aside.
Heat a large saute pan over medium high heat, add olive oil and the 3 Tablespoon of butter, add the sliced onions to pan, and add salt over all the onions, mix the onions with the butter and olive oil mixture then leave them to sweat/caramelize.
Add the mushrooms to the oven and let cook for 15-20 minutes.
While the mushrooms cook, time to make the polenta, I use 2 cups chicken broth, 1 cup 2% milk and let come to a simmer add, 1 cup of polenta and stir for 8 minutes while it simmers, you will want to stir with a wooden spoon continuously. Take off heat and add blue cheese and 2Tablespoon of unsalted butter and a pinch of salt and pepper. You can also use water for the polenta if you want a lighter polenta.
Stir your onions to make sure evenly caramelized. Add the spinach to the same saute pan the last 2 minutes with a little salt. Turn off heat and using tongs, mix the onions and the spinach together. The spinach will wilt from heat of pan quickly.
Take the mushrooms out of oven and place them on plates, then top with polenta, spinach/onion mixture and a few blue cheese crumbles.
There are a number of things you can change in this recipe, this is a fun recipe to experiment with. You can change the blue cheese to parmesan cheese, add brussels sprout leaves instead of spinach. Truly, up to you. Just have fun trying.
If kids are eating, let them add their toppings, gets them in the kitchen and involved, they love it.