Grilled Portobello Mushrooms & Polenta

Grilled Portobello Mushrooms & Polenta

Photo by pattie_d

  • Prep Time


  • Total Time


  • Servings



  • 6

    portobello mushrooms (about 1 pound), stems and caps separated, halved if very large

  • 2

    garlic cloves, coarsely chopped (about 1 tablespoon)

  • 2

    tablespoons coarsely chopped fresh flat-leaf parsley

  • 1

    teaspoon coarsely chopped fresh thyme

  • teaspoons coarse salt

  • Freshly ground pepper, to taste

  • cup balsamic vinegar

  • ¼

    cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing

  • ½

    cup homemade or low-sodium store-bought chicken or vegetable stock

  • 12

    pieces set polenta (about ½ batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles

  • 2

    cups arugula (2 ounces)

  • 8

    ounces Parmigiano-Reggiano, shaved


Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour. Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes. Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.


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