Skip to main content

Polenta Portobellos

Polenta Stuffed Portobellos

These stuffed portobello caps are filling, “meaty” and pair well with a lot of sides. Filled with creamy goat cheese polenta and topped with caramelized brussels sprouts and onions.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 large portobellos
  • 4 cloves minced garlic
  • olive oil
  • salt and pepper
  • 8 Brussels sprouts
  • 1 red onion
  • 1 tablespoon butter
  • 2 cups water
  • 1/2 cup cornmeal
  • 1/4 cup chevre goat cheese


1. Sprinkle 4 large portobellos with minced garlic, olive oil, salt and pepper.  Bake at 375 degrees F for 20 minutes.

2. Slice Brussels sprouts and red onion paper thin.  Caramelize these over medium heat on the stovetop with 1 tablespoon butter, about 15 minutes or until golden.

3. Make polenta on the stovetop: boil 2 cup (480 ml) water and 1/2 cup (78 g) cornmeal, reduce to a low simmer stirring often until creamy.  About 15 minutes, then stir in 1/4 cup chevre goat cheese plus salt and pepper to taste.

4. Fill portobello caps with polenta and top with onion mixture.

Publish date: