PORTOBELLO POLENTA STACKS

Portobello Polenta Stacks image

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 large portobello mushrooms (about 5 inches), stems removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (18 ounces) polenta, cut into 12 slices
4 slices tomato
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Steps:

Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges