Vegetarian Balsamic Mushrooms With Polenta Recipe

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Vegetarian Balsamic Mushroom Polenta Recipe

Grilled Balsamic Mushrooms and Polenta is also a easy, vegetarian grilled meal filled with sweet broiled mushrooms, tender grilled polenta, fresh arugula, and Parmesan cheese. In regards to vegetarian meals, the requests I get many frequently are for compact recipes and grilling recipes. And because it’s summertime, I chose to share a few of my favourite meatless grilling recipes. It is seriously the simplest thing to create and the taste of this earthy marinated mushrooms using an creamy polenta is indeed so great. And then there is the cheese naturally. You can utilize Parmesan since the recipe indicates but that I frequently switch this up with goat cheese, feta cheese, cheese, or burrata.


Ready in: 30 minutes
Difficulty: easy

This recipe is: Quick, Vegetarian, After-work recipes, Main dish, Roast, Cooking, Vegetables, Spices, Milk + dairy products.
Per serving: Energy: 384 kcal, Carbohydrates: 26 g, Protein: 14 g, Fat: 23 g


200g Brussels sprouts

200g mushrooms

200g oyster mushrooms

2 red onions (60 g each)

1 clove of garlic

4 stalks oregano (alternatively 1 tsp dried oregano)

3 tbsp olive oil

2 tbsp balsamic vinegar

salt

pepper

Polenta

200 ml milk

300 ml vegetable broth

100g instant polenta

60g Italian hard cheese (e.g. Parmesan)

40g butter


Preparation
Clean Brussels sprouts and halve or quarter depending on size. Clean mushrooms and oyster mushrooms and halve or quarter depending on size. Cut onions into fine slices. Cut garlic into thin slices. Pluck oregano leaves from stems.

Heat olive oil in a frying pan. Sauté Brussels sprouts, garlic and onions in it over medium heat and cook until Brussels sprouts are al dente, about 8 minutes. Increase temperature, add mushrooms and sauté until golden brown. Add oregano and balsamic vinegar, heat briefly and season with salt and pepper.

Bring milk, broth and a little salt to a boil in a saucepan. Stir in polenta and cook over medium heat for 1 minute, stirring constantly. Allow to swell over very low heat, stirring occasionally, for 5 minutes. Finely grate cheese. Remove polenta from heat, stir in butter and 40 g grated cheese.

Season polenta with salt and serve with roasted vegetables and sprinkled with remaining cheese.

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