Portobello Caps With Polenta Asparagus And Tomato Recipes

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

PORTOBELLO POLENTA STACKS

Steps:

• Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

PORTOBELLO POLENTA BAKE

Steps:

• Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees.
• Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
• Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
• Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
• Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

POLENTA WITH PARMESAN AND TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, stir in the butter and return to the oven for 10 more minutes. Remove from the oven and stir again. Return to the oven for 10 minutes. Remove from the oven, and stir in the Parmesan, if using. Spoon onto plates, make a depression in the middle and spoon 1/4 heaped cup of simple tomato sauce into the depression. Sprinkle with Parmesan and serve.

PORTOBELLO CAPS WITH POLENTA, ASPARAGUS AND TOMATO

Steps:

• -Soak porcinis in 1 cup lukewarm water for 30 minutes. Remove porcinis and save ½ cup of the soaking water. Chop coarsely, and set aside. Brush asparagus with olive oil, sprinkle with salt and pepper, and set aside. -Heat 2 Tbsp olive oil, garlic and rosemary in a small saucepan over medium heat until garlic is fragrant - 2 minutes. Add porcinis, and cook 5 minutes. Add tomatoes, and red wine, stir to combine. Then add a pinch of sugar and let sauce simmer lightly while you make the polenta. -Mix the porcini water and polenta to make a slurry in a small bowl. Meanwhile, bring vegetable stock to a boil in a medium saucepan. As soon as the stock is boiling, add polenta while stirring to make sure the mixture is smooth. Continue to stir polenta frequently while it cooks over medium heat for the next 30-40 minutes. (Add more hot water if needed while it cooks.) -While the polenta is cooking, turn on your oven's broiler, and preheat your broiler pan. -When the polenta is done (no longer gritty and is pulling away from the sides of the pan when stirred), remove from heat and cover. Let polenta rest 5 minutes while broiling vegetables. -Brush the Portobello caps with olive oil and sprinkle with salt and pepper. (Should only be done right before cooking, so caps don't absorb excess oil.) -Place asparagus and Portobellos (cup side down) on the pre-heated broiler pan. Broil on one side for 2 minutes, then use kitchen tongs to turn all the vegetables. Watch carefully and broil until all vegetables are done - about 2-3 minutes more. (You can test the caps for doneness by using a fork inserted into the center of the mushroom cap.) Remove and set aside broiled vegetables when done. -To assemble, place the 6 portobello caps on a serving platter, cup side up. Divide the polenta between the caps, using a spoon to mound it in the cap. Drape 3-4 asparagus spears across the polenta in each cap. Top off with the porcini-tomato sauce, serve immediately.

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
• Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
• Place in 400F oven for 15 minutes.

ASPARAGUS PORTOBELLO PASTA

Steps:

• Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
• In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
• Brush the remaining 1 teaspoon oil over both sides of the caps.
• Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
• Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR

Steps:

• Preheat oven to 350 degrees.
• In deep, heavy pot, combine olive oil and polenta.
• Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
• Remove pot from heat.
• Add boiling water carefully, as this will splatter if you add it too quickly.
• Stir until the polenta is smooth.
• Stir in garlic, parsley, thyme, rosemary, salt and pepper.
• Bake polenta, uncovered 20 minutes.
• Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
• While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
• Divide the polenta among 4 dinner-size plates.
• Sprinkle each with a quarter of the cheese.
• Top each serving of polenta with a sliced mushroom, fanning the pieces.
• Drizzle balsamic vinegar over the mushroom and polenta.
• Serve immediately.

POLENTA PIE WITH CHEESE AND TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 9-inch pie plate or a 4-cup gratin dish with 1 teaspoon oil. 3Cut polenta roll crosswise into 1/4-inch-thick slices and line pie plate with half of slices, overlapping slices slightly to completely cover bottom of pie plate. Stir 1 tablespoon basil into 1 1/2 cups pasta sauce and spread over polenta, then sprinkle with half of mozzarella. Top with remaining half of polenta slices, then sprinkle with Parmigiano-Reggiano and remaining half of mozzarella.
• Bake until bubbling and golden, about 20 minutes. While pie bakes, heat remaining pasta sauce, basil, and oil in a small saucepan, stirring occasionally, until heated through. Let pie stand 5 minutes to firm up and cool, then serve with extra sauce on the side.
• *Found at many supermarkets and lucini.com.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.