Thursday, September 1, 2011

Portobello Mushrooms with Caramelized Onions, Polenta & Scallions

This side dish is wholesome and filled with tons of nutritious benefits! Portobello mushrooms have a great meaty texture, and with the creaminess of the polenta, it's a pretty close alternative to steak and mashed potatoes- without the high levels of saturated fat and cholesterol. I used to make this dish with mashed potatoes, but after my recent fondness of polenta I switched the stuffing!  
6 Portobello Mushrooms
1 18 oz. package Polenta
1 large Spanish Onion
3 Scallions
2 Garlic Cloves 
1 tablespoon Kosher Salt 
1/2 cup Brown Sugar
6 tablespoons Extra Virgin Olive Oil
3 tablespoons Low Fat Milk (or Soy Milk)
1 tablespoon Unsalted Butter ( Smart Balance/ Margarine)

1) Cut an onion in half vertically(from the top to the bottom). Chop the onion into thin long strips. Drizzle 3 tablespoons of Extra virgin olive oil in a nonstick pan, let it heat up and then add the onions. add the brown sugar and cover the pan with a lid for about 2 minutes. Then remove the lid and mix in the brown sugar. Do not cover the onions anymore. Leave the onions on a medium high heat until they have absorbed the liquid and sugar, and mix through out until they have caramelize (dark brown glaze).

2) Wash and dry the portobello mushrooms. Spray a pan and line the mushrooms inside upward (Stems facing upward). Drizzle the remaining olive oil and kosher salt and broil the mushrooms on high for 7 to 9 minutes.

3) Once the onions are caramelized put them in a bowl. Don't rinse the frying pan. Cut the polenta into little cubes and add them to the pan. pour in the milk, and butter. set the pan to a medium heat. With a masher carefully mash the polenta in the pan while it heats up, once it becomes fine, mix it together well until the butter and milk have melted and combined.

4)Pour the polenta and onions into a large bowl and mix well. Mince the garlic cloves and add them to the polenta. 5) When the mushrooms are finished broiling remove them from the oven and stuff them with the polenta and onions. Before serving chop the scallions and garnish all of the mushrooms. Serves: 6 

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  1. What a ridiculous welcome-home surprise! You aren't kidding around, Hans. This shrooom had some serious flavor going on! Sooo delicious!

  2. O.M.G! this looks AMAZING!!!!! i'm so glad, I happened to stumble across your blog!!! its fab. and has amazing comments and the photos are just divine. keep up the great work I look forward to reading more in the future :)

  3. Wow this looks yum!!!! and the pictures are sooo cool!!!! Do u make this stuff????? This is sooo impressive!!!!!!! but what's polenta????

  4. Madison! Polenta is made out of cornmeal! Thank you! Yes !

    The Rosiest Cheeks

  5. Dear Rosiest Cheeks,

  6. CHANA!! That looks amazing! I wish you were here cooking up a storm in my kitchen, like old times....:)

  7. Okay, not only does this look incredible, but I read the comments above me as I was waiting for this form to load, and they are all so sweet and loving. You must really be awesome.

    x. jill
    those ghosts

  8. wow! is this a vegetarian recipe? I only had a chance to look at the pictures and to write a quick comment!