In this bake, which can be served as a vegetarian main dish or side dish, mushrooms are roasted with balsamic vinegar and tucked within creamy, cheesy polenta.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 14 baby bella mushrooms, stemmed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 2 ½ cups water
- 2 cups half-and-half
- ¾ cup polenta
- ¾ cup diced Swiss cheese
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- 2 cups half-and-half
- 1 teaspoon black truffle salt, or more to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
- Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
- Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
- Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.
Nutrition Facts
| Calories | 674 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 25 g |
| Sodium | 1550 mg |
| Sugars | 5 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |