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

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

LIKE OGP ON FACEBOOK :
9.2K Shares
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!

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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

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.


 

 

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

Browse through recent recipes below:

Simple Mashed Potato Waffles [Vegan]

Simple Mashed Potato Waffles [Vegan]

Thanksgiving Leftovers Tacos With Cranberry Salsa [Vegan, Gluten-Free]

Thanksgiving Tacos With Cranberry Salsa b

Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

Sweet Potato Alfredo Stuffed Shells 1

Swedish Meatballs With Lentils and Black Rice [Vegan]

Swedish Meatballs With Lentils and Black Rice

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.

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

Click to add comment
Caroline Bellhouse
3 Days ago

Kay Ward


Reply
Kay Ward
21 Nov 2017

Looks lov3ly

Tiffany Shaw
3 Days ago

Lissa Anne Murray


Reply
Lissa Anne Murray
21 Nov 2017

WANT!

Mariana Skinner
3 Days ago

Nicola Jayne Kulesza


Reply
Brianna Martelozzo
4 Days ago

Michelle Hummel-Baer


Reply
Greg Moors
4 Days ago

Laura Jane Moors


Reply
Chris Sires
4 Days ago

Shen


Reply
Jen Horan
4 Days ago

gross, im a veggie and hate mushrooms, and everyone tries to make them a main course for non meat eaters.


Reply
Sue Katthagen
4 Days ago

Yummo


Reply
Meagan Sharman
4 Days ago

Sharon Goulding


Reply
Donna Rautenstrauch
4 Days ago

Denise Martin Krytus


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX