Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Grilled King Oyster Mushrooms With Lemon Pesto Polenta [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Grilled Oyster mushroom steaks sits atop a bed of lemony pesto polenta in this creative dish. The "steaks" are plump and juicy and the roasted tomatoes and dash of balsamic vinegar bring the whole dish together. Delicious!

Grilled King Oyster Mushrooms With Lemon Pesto Polenta [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

25

Ingredients

For the Mushrooms:

  • 4 medium sized King Oyster mushrooms, cut lengthwise into 1/4-inch thick strips
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup white wine
  • 2 teaspoons sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice

For the Roasted Tomatoes:

  • 10 small Campari tomatoes, halved or 20-25 cherry or grape tomatoes, whole
  • Extra virgin olive oil
  • Sea salt

For the Lemon Pesto Polenta:

  • 1/4 cup lemon juice
  • 8 medium basil leaves
  • 1 small garlic clove
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 3/4 cup quick-cooking instant polenta
  • 2 tablespoon pine nuts
  • 1/3 cup vegan parmesan cheese, grated

Preparation

To Make the Mushrooms:

  1. Whisk together marinade ingredients in a small bowl or measuring cup. Place the sliced mushrooms in a large plastic bag and pour in the marinade. Refrigerate for 20-30 minutes.
  2. Heat a cast iron grill pan over medium-high heat. Cook the mushroom slices about 2 minutes on the first side, and 1 minute on the 2nd side for nice grill marks. Remove immediately.

To Make the Roasted Tomatoes:

  1. Heat oven to 425°F. Place tomatoes on an aluminum foil-lined sheet pan and drizzle with oil. Sprinkle with salt and roast for about 25 minutes.
  2. If you choose to use Campari tomatoes, you want them to remove them from the oven just as they start to look exhausted and wilted, and a little wrinkled, but still juicy. For whole cherry or grape tomatoes, remove from the oven as soon as some start to burst open.

To Make the Lemon Pesto Polenta:

  1. Purée together first 5 ingredients in a blender or small food processor. Set aside.
  2. Bring broth and olive oil to a boil in a medium saucepan. Reduce heat to low and whisk or stir in the polenta.
  3. As soon as polenta is dissolved, quickly add the basil purée.
  4. 3 minutes after adding the polenta, remove from heat. Stir in pine nuts and vegan Parmesan. Season with salt and pepper if needed. Serve immediately.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Hi, I’m Deena, a creative and balance-seeking Libra. As a designer, foodie and mom, I strive to improve everything around me. When I’m not working on my line of organic décor and baby goods, you can find me playing in the kitchen concocting globally inspired vegetarian meals for my family. I love sharing my ideas for a healthier and more beautiful life – inside and out!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn [Vegan]

Apple Pumpkin Cheesecake with Glazed Peanut Butter Popcorn

Green Bean Casserole Pizza [Vegan]

OMG These 15 Vegan Pizzas Will Make Your Summer

Tempting Tempeh, Beans, and Rice Burritos [Vegan, Gluten-Free]

Spooky Ghost Chocolate Banana Cupcakes [Vegan, Grain-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

19 comments on “Grilled King Oyster Mushrooms With Lemon Pesto Polenta [Vegan]”

Click to add comment
Deena Neronsky Mehta
1 Years Ago

I found King Oyster mushrooms at the farmer's market, but the recipe works great with big portobello caps also. Just remove the stem and scrape out the gills before marinating and grill the whole caps to keep the juices in, slicing after they are cooked.


Reply
Erika En Mauritz Maritz
1 Years Ago

Where do you buy this big mushrooms? I can't even get Whole Wheat buns in the shops.


Reply
Suzi Lee
1 Years Ago

Brittany


Reply
Kyla Johanson
1 Years Ago

Joe Parrino


Reply
Kim Beauchemin
1 Years Ago

Kristen Nedopak


Reply
Kim Beauchemin
1 Years Ago

Kristen Nedopak


Reply
Allen Chernesky
1 Years Ago

Perfect summer supper!


Reply
Bee Daniel Sánchez Salazar
1 Years Ago

Diego Gallegos ....


Reply
Diego Gallegos
08 Jun 2016

We are trying that this summer:)

Gabriella Lavitaėbella Romeo
1 Years Ago

Emanuele Lepore


Reply
Cathy Alexander Castro Afonso
1 Years Ago

Ana Maria Castro Afonso


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX