Baked mushrooms with polenta and cheese sauce

Name: Baked mushrooms with polenta and cheese sauce
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
February 2009

Easy
February 2009

Serves 4
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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.
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.
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.
Spoon the polenta into shallow bowls and top each with 2 mushrooms, then spoon over the sauce.