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
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
Preparation
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.
