Portobello Polenta Stacks Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 large portobello mushrooms (about 5 inches), stems removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (18 ounces) polenta, cut into 12 slices
1 large tomato, cut crosswise into four slices
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil
Instructions
Preheat oven to 400 °. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender (do not allow to brown). Stir in vinegar; remove from heat.
Place mushrooms in a 13x9-in. baking dish, stem side up. Brush with vinegar mixture; sprinkle with salt and pepper. Layer mushrooms with polenta and tomato; sprinkle with cheese.
Bake, uncovered, 20-25 minutes or until mushrooms are tender. Sprinkle with basil.
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