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

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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

Dairy Free

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.

Ingredients You Need for Portobello Mushroom Steaks With Cheesy Rosemary Polenta [Vegan, Gluten-Free]

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:

Balsamic reduction
Fresh rosemary sprigs

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

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

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.