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Cooking with 5 ingredients Portobello mushrooms baked with polenta

Baked Portobello Mushroom & Herbed Polenta Recipe - Vegan & Gluten Free (May 2019).

Anonim

Whether as a starter, side dish or main course - this delicious mushroom recipe always fits. The best part? You only need five ingredients to boil this vegetarian dish home.

Portobello mushrooms baked with polenta

Ingredients for 4 servings:

  • 5 Portobello mushrooms
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 60g Parmesan
  • 125g instant polenta

Preparation:

  1. Clean the mushrooms and, if necessary, wipe them with a cloth. Unscrew or cut the stems, removing any sandy or damaged areas. Finely chop all stems and 1 Portobello mushroom. Peel garlic and chop finely.
  2. Heat 1 tbsp of oil in a pan. Add the mushroom minced with the garlic and lightly fry for about 5 minutes over low to medium heat, then place in the pan.
  3. Wash the parsley and shake it dry. Finely chop the leaves. Rub the Parmesan.
  4. Preheat the oven to 190 ┬░. For the polenta boil 600 ml of water (see quantity on the package!), Stir in the polenta and cook over low heat in 2-3 min., Stirring continuously according to the package instructions.
  5. Mix the mushroom mixture from the pan, chopped parsley and Parmesan under the finished polenta pulp. Season with salt and pepper.
  6. Brush a flat, ovenproof mold with a little oil. Fill the Portobello mushrooms with the polenta mixture and place the filling upwards in the mold. Drizzle the remaining oil over the mushrooms. Bake the mushrooms in a hot oven (center) for about 25 minutes until golden brown.

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Something different: No Portobello mushrooms found? Just take 10 large mushrooms or eggs. Then chop 2 mushrooms with the stems.

Prescription information:
Preparation time: 25 min.
Baking time: 25 min.
Pro portion: approx. 240 kcal, 12 g EW, 11 g F, 24 g KH

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