Looking for a warm, hearty, and vegetarian meal for a cold winter evening? This dish of marinated and grilled portobello mushrooms served with creamy polenta is just perfect.
The mushrooms have a rich, almost meaty flavour and go beautifully with the soft, buttery polenta. It’s a great dish that feels satisfying and fancy without being difficult to make.
Ingredients You’ll Need
For the mushrooms:
- 8 to 12 large portobello mushrooms (around 500g)
- 1/4 cup good-quality red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 garlic clove, crushed
- 1 teaspoon fresh thyme leaves
- 2 tablespoons finely chopped Italian parsley
- Salt and black pepper to taste
For the polenta:
- 1 cup polenta
- 1 litre chicken or vegetable stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- Extra parsley for garnish
- 75g shaved parmesan cheese
Preparing the Mushrooms
Start by gently wiping the mushrooms to clean off any dirt. Slice them in half. In a large bowl, mix together red wine vinegar, olive oil, crushed garlic, thyme, parsley, salt, and pepper. Add the mushrooms and toss them gently until they are well coated. Let them sit and soak in the flavours for about an hour.
Cooking the Polenta
In a medium saucepan, bring the stock to a boil. Slowly add the polenta while whisking it constantly. Keep whisking for about 5 to 6 minutes until it becomes thick, like a smooth porridge. Stir in the butter until it melts completely. Then pour the polenta into a shallow oiled tray (about 25 x 30 cm in size). Let it cool and set for an hour.
Grilling the Mushrooms and Polenta
Heat a grill pan or barbecue grill on medium heat. Grill the marinated mushrooms until they are golden and cooked well on all sides. Keep them warm while you grill the polenta.
Turn the set polenta out onto baking paper. Cut it into pieces around 5 cm by 3 cm. Grill the pieces for about 5 minutes on each side. If your polenta is thick enough, it should not stick or fall apart. If it’s too soft, it might collapse on the grill—still tasty, but a bit messy!
Serving the Dish
To serve, place the grilled polenta on a plate, top it with the grilled mushrooms, and sprinkle extra parsley and shaved parmesan on top. This dish is earthy, full of flavour, and perfect for a cozy dinner.
This grilled portobello mushrooms with polenta recipe is a wonderful vegetarian option for any dinner. It’s easy to prepare, very comforting, and full of flavour. The mushrooms soak up all the delicious marinade, while the polenta adds a creamy, soft base. Perfect for impressing guests or enjoying a quiet night in, this dish is both healthy and satisfying.
FAQs
Can I use regular mushrooms instead of portobello?
Yes, you can use regular mushrooms, but portobellos have a richer, meatier texture that makes them ideal for grilling in this recipe.
How do I know when polenta is cooked enough?
Polenta is ready when it’s thick like smooth porridge, with no lumps, and pulls away from the sides of the pan as you stir.
Can I make the polenta ahead of time?
Yes, you can cook and set the polenta in the fridge a few hours ahead. Just grill it when you’re ready to serve.
What’s a good substitute for red wine vinegar?
You can use balsamic vinegar or lemon juice for a similar tangy and slightly sweet flavour.
Is this dish vegan?
No, this version includes butter and parmesan. You can make it vegan by using plant-based butter and a vegan cheese alternative.
