Menu Enter a recipe name, ingredient, keyword...

Grilled Balsamic Portobello Mushrooms with Soft Polenta


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 6 Portobello caps, ribs removed, stems removed and reserved
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Marjoram (chopped)
  • 2 garlic cloves (finely grated)
  • 1 pinch of red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1 tab. salt
  • 1 cup quick-cooking Polenta
  • 1 tab. honey
  • Aged Balsamic vinegar (to serve)
  • 1/4 cup parsley (chopped)
  • salt and ground black pepper



Step 1

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 vinegar, garlic, half of the margoram, red pepper flakes and olive oil. Pour over mushrooms and marinate for 1 hour.

In a med. 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 a thick as paste. Cover the pan and set it in a warm place.

Meanwhile, preheat grill to med-high heat.

Place marinated Mushrooms on the grill and cook for 4 minutes each 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, reserved marinade, marjoram and parsley. Toss to combine.

Spoon the polenta onto the center of a platter, or individual plates, arrange the mushrooms in the center. Drizzle with aged Balsamic Vinegar. Serve alongside Aruguala Salad with Apples and Grapes.


You'll also love

Review this recipe

Broiled Portobello Mushroom with Pear & Provolone Roasted Portobello Mushroom Quesadilla