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.
Polenta Portobellos
Servings
4 Servings
Ingredients
- 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
Instructions
- Sprinkle 4 large portobellos with minced garlic, olive oil, salt and pepper. Bake at 375 degrees F for 20 minutes.
- 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.
- 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.
- Fill portobello caps with polenta and top with onion mixture.
Yum, this was so good. We served it with arugula, spinach, avocado, artichoke salad tossed in a light garlic vinaigrette.
These were yummy. They made a fantastic dinner with an appetiser and were filling. Great for this season
Delicious! This made a very nice dinner when paired with a spinach salad. My one suggestion would be to add more goat cheese for flavor, but the choice and combination of vegetables was so tasty!
I made this for dinner last night and it was a rousing success! Not only was it beautiful on the plate but delicious beyond! I doubled the amount of Brussels sprouts and my son ate the extra polenta with the vegetable mixture on top. It reminded him of mashed potatoes. Looking forward to making it again!
I made this last night my husband and I really enjoyed it. I personally don’t like goat cheese so mine I used feta cheese instead. Other than that it was great
Made this for dinner tonight; we loved it. So delicious and filling; a definite keeper!!!
We made this for a vegetarian lunch. We used less butter than the recipe called for. A bit more cheese would be good both for flavor and for more protein. It came out well….and more filling than I had expected.
I made this recipe for a vegetarian Shabbat. It was fabulous! I would definitely make it again. And I think it would be delicious even if you left the cheese out of the recipe. The caramelized vegetables really make the recipe.
To make it parve you would just have to leave the cheese out, maybe you can make it more flavorful by adding some non dairy pesto.
is there anyway to make this parve? what can I substitute for the goat cheese?
Now that the heavy Thanksgiving/Shabbat meals are memories, this will definately be a dinner this week! Looks yummy!