Baked mushrooms with polenta and cheese sauce

Baked mushrooms with polenta and cheese sauce
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 20 minutes to cook

A fabulously simple vegetarian dish that, at less than £1.50 a head, is cheap as chips to make.

Nutrition: per serving

Calories
671kcals
Fat
43.8g (20.7g saturated)
Protein
12g
Carbohydrates
50.1g (3.1g sugars)
Salt
0.9g
Calories
671kcals
Fat
43.8g (20.7g saturated)
Protein
12g
Carbohydrates
50.1g (3.1g sugars)
Salt
0.9g

Ingredients

  • 1 litre vegetable stock
  • 250g instant polenta
  • 50g butter
  • 25g grated vegetarian Parmesan
  • 8 portobello mushrooms
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 150ml white wine
  • 150g garlic and herb soft cheese
  • 2 tbsp milk

Method

  1. Bring the vegetable stock to the boil in a pan. Tip in instant polenta and simmer gently, stirring, until thick and creamy. Remove from the heat and stir in butter and Parmesan. Cover and set aside.
  2. Preheat the grill, then place the portobello mushrooms on a baking sheet, rounded side up, drizzle with olive oil and grill for 5 minutes. Turn over and grill for a further minute.
  3. Heat 2 tbsp olive oil in a frying pan over a low heat and cook shallots, and 2 garlic cloves. Add white wine and simmer rapidly until reduced by half. Add soft cheese and melt to form a creamy sauce. Thin the sauce with milk.
  4. Spoon the polenta into shallow bowls and top each with 2 mushrooms, then spoon over the sauce.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine