You can substitute with cremini mushrooms.
This recipe comes together with ingredients that are likely already in your pantry. It’s a great option if you’re trying to cut down on animal protein, but still want to have a hearty dinner.
- Large portobello mushroom cap or mini portobello mushroom caps (cremini)
- Dried Italian seasoning, if desired.
- 1 tube of pre-cooked, ready to serve, polenta. Flavor of your choice (traditional Italian, basil and garlic or sundried tomato and garlic).
- ½ cup marinara sauce, more if desired
- Cheese and fresh basil for garnish
Preheat oven to 375 degrees. Prepare baking sheet with parchment paper. Clean and stem portobello mushroom and pat dry.
Place the cleaned portobello mushroom on prepared baking sheet cap side up. Allow to bake in the oven for about 10-15 minutes or until mushroom becomes tender. Mushroom can also be sautéed in a skillet on medium heat.
While mushroom is cooking, prepare a skillet with non-stick spray, slice two, ¼ to ½ inch slices of polenta and heat in prepared skillet over medium heat until polenta begins to look crispy on outside.
Heat marinara in microwave safe bowl or in a pan on the stove.
Removed cooked mushroom from oven and allow to rest for about 3-5 minutes.
Place cooked polenta in mushroom cap and top with marinara and garnish with cheese and/or fresh basil as desired.
Nutrition Facts (per serving)*:
210 calories, 4g fat, 1130mg sodium, 35g carbohydrates, 9g protein, 1g fiber
*Nutrition may vary depending on what brand and quantity of marinara sauce and cheese is used.
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.