Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

Re: Portabella mushrooms for dinner

With one small change--using cremini instead of the 'ports' (cremini are just young, smaller portobellos), this will be tonight's fare:


Grilled Balsamic Portobello Mushrooms with Soft Polenta
The Chew; September 9, 2014
 Easy    1-2 hrs
6 portobello caps (ribs removed, stems removed and reserved)
1/4 cup balsamic vinegar
½ cup marjoram (chopped)
2 cloves garlic (finely grated)
1 pinch red pepper flakes
½  cup extra-virgin olive oil
1 tablespoon salt
1 cup quick-cooking polenta
1 tablespoon honey
Aged balsamic vinegar (to serve)
1/4 cup parsley (chopped)
Salt and freshly ground black pepper to serve
Remove the portobello stems and cut them in half lengthwise. Place the caps and stems in the same baking dish.
In a small bowl, mix together the vinegar, garlic, half of the marjoram, red pepper flakes and olive oil. Pour this over the portobellos and let stand for 1 hour.
In a medium-sized saucepan, bring 4 cups of water to a boil and add the honey and salt. Then drizzle in the polenta in a thin stream, whisking constantly until all the polenta has been incorporated and the mixture is beginning to thicken. Remove the pan from the heat, switch to a wooden spoon, and continue to stir until the polenta is as thick as paste. Cover the pan and set it in a warm place.
Meanwhile, preheat grill to medium-high heat.
Place marinated portobello caps on the grill and cook for 4 minutes on each side. Reserve marinade. Remove, and set aside until they are cool enough to handle.
Cut the mushrooms into 1/4-inch-thick strips. In a large bowl, combine the mushrooms, the reserved marinade, marjoram and parsley. Toss to combine.
To plate:  Spoon the polenta onto the center of the plate, arrange the mushrooms in the center. Drizzle with aged Balsamic vinegar.  
Strive for respect instead of attention. It lasts longer.