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Food Monster - Recipes

Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, Gluten-Free]

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These meaty mushrooms, drizzled with a balsamic reduction, sit atop a bed of cheesy, creamy homemade polenta. Pair it with some zesty roasted carrots or sweet potatoes, kale salad, and a glass of wine for a sweet and complete date night or Christmas dinner.

Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, Gluten-Free]

Ingredients

For the Mushrooms:

  • 4 Portobello mushrooms caps
  • Sea salt or smoked salt for a grilled flavor, to taste
  • Pepper, to taste
  • Coconut oil, for cooking
  • Approximately 1 tablespoon of balsamic vinegar per mushroom

For the Polenta:

  • 2 cups of corn grits (pre-soaked for at least an hour is best)
  • 6 cups water
  • 4 tablespoons vegan butter
  • A sprig of rosemary (do not chop)
  • 2 teaspoons salt
  • 3 tablespoons nutritional yeast

For the Garnish:

Preparation

  1. In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours, for texture.
  2. Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.
  3. Continue cooking for another 10 minutes or until all the liquid is soaked in.
  4. Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms.
  5. Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes.
  6. Flip the Portobellos, drizzle more balsamic and cook until desired (rare, medium, or well-done).
  7. Remove from stovetop and slice at an angle for presentation.
  8. On each plate, smash the polenta into a flat circle shape and then cover with the steaks.

Nutrional Information

Total Calories: 1940 | Total Carbs: 338 g | Total Fat: 48 g | Total Protein: 42 g | Total Sodium: 4750 g | Total Sugar: 16 g

Calculation not including salt, pepper, rosemary, coconut oil, or balsamic reduction.

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AUTHOR & RECIPE DETAILS


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Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


 

 

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92 comments on “Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, Gluten-Free]”

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Sandra Smith
1 Years Ago

Oh yum.


Reply
Dianne Newman
1 Years Ago

yummmmm I think I will try it


Reply
Roger Meehan
1 Years Ago

YUM !!


Reply
Roni Clark
1 Years Ago

This looks delicious!!


Reply
Ben Austin
1 Years Ago

"Steak" is a bit of a laugh right?


Reply
Ami Potts
1 Years Ago

Hannah Yost


Reply
Begovic Scheherazade
1 Years Ago

They are delicious!!


Reply
Bobbi Roberts
1 Years Ago


Reply
Kevin Scanlan
1 Years Ago

Yvonne Tudela Scanlan


Reply
Nyree Cooke
1 Years Ago

looks good


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