Scrumptious Sun-Dried Tomato Pesto Stuffed Portobello Mushrooms with Creamy Polenta and Seasonal Vegetable Medley

Allergens

Nuts, Dairy

Ingredients

• 6 large portobello mushroom caps
• 1 cup sun
• dried tomatoes, packed in oil
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup grated parmesan cheese
• 3 cups vegetable broth
• 1 cup polenta
• 1/4 cup butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 4 cups seasonal vegetables (e.g., asparagus, zucchini, bell peppers)
• Olive oil

Instructions

1. Preheat oven to 375°F (190°C). Remove stems from mushroom caps and place them gill side up on a baking sheet lined with parchment paper.
2. In a food processor, blend sun dried tomatoes, basil leaves, and pine nuts until smooth. Stir in grated Parmesan cheese and season with salt and pepper to taste.
3. Divide the pesto evenly among the mushroom caps, spreading it over the gill sides.
4. Bake the stuffed mushrooms for 20 25 minutes or until tender.
5. In a saucepan, bring vegetable broth to a boil and gradually whisk in polenta. Reduce heat to low and cook for about 5 minutes, stirring frequently, until the polenta is thickened. Stir in butter and grated Parmesan cheese, seasoning with salt and pepper as desired.
6. In another saucepan, sauté seasonal vegetables in olive oil over medium heat until tender crisp. Season with salt and pepper.
7. Serve the mushrooms atop a dollop of polenta, surrounded by the sautéed vegetable medley.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the creamy polenta to the tender mushrooms and crunchy pesto.

Notes

Feel free to substitute seasonal vegetables based on your personal preferences or what is available at your local market.