Best 10 Portobello Polenta Bake Recipes

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Portobello polenta bake is a delectable dish that combines the earthy flavor of portobello mushrooms with the creamy texture of polenta. It is a hearty and flavorful meal that is perfect for a weeknight dinner or a special occasion. This article will provide you with a comprehensive guide to creating the perfect portobello polenta bake, from selecting the right ingredients to assembling and baking the dish. Whether you are a seasoned chef or a beginner, this guide will help you create a portobello polenta bake that will tantalize your taste buds and impress your guests.

Here are our top 10 tried and tested recipes!

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

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

PORTOBELLO POLENTA BAKE



Portobello Polenta Bake image

Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/4 cups water
1 cup cornmeal
2 teaspoons olive oil
1 large onion, chopped
1/2 pound sliced baby portobello mushrooms
1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
2 garlic cloves, minced
2 large eggs, lightly beaten
1 cup shredded Gruyere or fontina cheese
1/2 teaspoon salt
1 cup part-skim ricotta cheese
Minced fresh parsley

Steps:

  • Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute., Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta., Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 605mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

MUSHROOM AND CHEESE BAKED POLENTA



Mushroom and Cheese Baked Polenta image

This rich but light polenta casserole marries savory mushrooms with creamy white Cheddar.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings as a main dish or 8 as a side

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the baking dish
1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes
Kosher salt and freshly ground black pepper
2 cups milk
1/2 cup heavy cream
1 cup polenta
2 teaspoons sugar
1/2 teaspoon baking powder
3 large eggs, separated
1 cup shredded white Cheddar (about 4 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart baking dish.
  • Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm.
  • Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar.
  • Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions.
  • Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately.

BAKED POLENTA WITH MUSHROOMS & BLUE CHEESE



Baked Polenta with Mushrooms & Blue Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms (about 1 1/2 pounds), stems discarded
3 tablespoons good olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
2 1/2 cups good chicken stock, preferably homemade
2 cups half-and-half
3/4 cup fine cornmeal
1/4 cup imported Italian mascarpone cheese
4 ounces Gorgonzola piccante, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Brush the mushroom caps gently with a clean cloth to wipe away any dirt. Arrange them, underside up, on a sheet pan, drizzle with the olive oil and balsamic vinegar, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 20 minutes, until tender. Set aside. Lower the oven to 375 degrees.
  • Meanwhile, make the polenta. Pour the stock and half-and-half into a large saucepan and bring it to a boil. Lower the heat and, while whisking constantly, slowly sprinkle the cornmeal into the boiling liquid. Simmer for 6 to 8 minutes, stirring almost constantly with a wooden spoon, until the polenta is thick and smooth. Off the heat, stir in the mascarpone, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour into an 8 x 11 x 2-inch baking dish.
  • Arrange the mushrooms, underside up, in one layer over the polenta. Sprinkle on the Gorgonzola and bake for 25 to 30 minutes, until the polenta is bubbly and the cheese is melted. Sprinkle with salt and serve hot.

CHEESY POLENTA CASSEROLE



Cheesy Polenta Casserole image

A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.

Provided by DOCTOR KITTEN

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 50m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
1 green bell pepper, chopped
¼ teaspoon minced garlic
2 green onions, chopped
1 (14 ounce) jar marinara sauce
¼ cup shredded fontina cheese
¾ cup shredded provolone or mozzarella cheese
1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
  • Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
  • Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
  • Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

BAKED POLENTA WITH RICOTTA AND PARMESAN



Baked Polenta With Ricotta and Parmesan image

This no-stir method produces an effortless polenta. The ricotta adds lightness and turns the polenta into an elegant side dish. It may be baked up to 2 hours in advance and reheated, if desired.

Provided by David Tanis

Categories     dinner, grains and rice, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup coarse polenta
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 cup fresh ricotta
1 cup grated Parmesan
Black pepper

Steps:

  • Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
  • Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
  • After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.

POLENTA WITH KALE AND PORTOBELLO MUSHROOMS (RACHAEL RAY)



Polenta With Kale and Portobello Mushrooms (Rachael Ray) image

This is a fast and inexpensive vegetarian meal from Rachael Ray's $10 spot. States this is a great freezer meal, all you need to do is assemble then freeze; when you are ready to cook it, just let it thaw in the fridge and bake it as written below.

Provided by januarybride

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup instant polenta
3 cups water
1 teaspoon salt
3 1/2 tablespoons butter
4 ounces portobello mushroom caps, coarsely chopped
1 bunch kale, stems trimmed and leaves chopped (about 12 ounces)
1 1/2 tablespoons flour
1 cup milk
3 ounces provolone cheese, shredded (about 3/4 cup)

Steps:

  • Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.
  • Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
  • In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
  • Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.

PORTABELLA MUSHROOMS WITH POLENTA AND BALSAMIC VINEGAR



Portabella Mushrooms With Polenta and Balsamic Vinegar image

My husband and I had an appetizer like this on our anniversary a couple of years ago at Table Rock Lake in the Ozarks. It was so yummy that I had to find a recipe to recreate it. I couldn't find the exact recipe so here is the modified version of a couple of recipes that I came up with.

Provided by Mysterygirl

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
1 cup non-instant polenta or 1 cup cornmeal
4 cups boiling water
1 garlic clove, minced
1/4 cup chopped flat leaf parsley
1 teaspoon crumbled fresh thyme leaves or 1/4 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/4 cup grated parmigiano-reggiano cheese
4 large portabella mushrooms, stems removed
nonstick cooking spray or oil
good quality balsamic vinegar

Steps:

  • Preheat oven to 350 degrees.
  • In deep, heavy pot, combine olive oil and polenta.
  • Cook over med-high heat, stirring, until polenta smells toasty, about 2 minutes.
  • Remove pot from heat.
  • Add boiling water carefully, as this will splatter if you add it too quickly.
  • Stir until the polenta is smooth.
  • Stir in garlic, parsley, thyme, rosemary, salt and pepper.
  • Bake polenta, uncovered 20 minutes.
  • Stir it well then bake for an additional 20 minutes, or until the polenta is creamy.
  • While polenta cooks, lightly spray the mushroom caps, sprinkle with salt and grill, underside (gills) down, on a very hot grill or in heavy cast iron pan, about 4 minutes per side or until tender.
  • Divide the polenta among 4 dinner-size plates.
  • Sprinkle each with a quarter of the cheese.
  • Top each serving of polenta with a sliced mushroom, fanning the pieces.
  • Drizzle balsamic vinegar over the mushroom and polenta.
  • Serve immediately.

BAKED PORTOBELLOS WITH POTATOES AND SOUR CREAM



Baked Portobellos With Potatoes and Sour Cream image

Provided by Molly O'Neill

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
2 tablespoons olive oil, plus more for brushing the mushrooms
1 3/4 teaspoons salt, plus more salt to taste
3 eggs
1/3 cup sour cream, plus more for garnish
1 teaspoon chopped thyme leaves
Freshly ground black pepper
2 cups Portobello Caviar, prepared without parsley (see above)
4 medium (5-inch) portobello mushroom caps
Chopped parsley for garnish

Steps:

  • Preheat oven to 425 degrees. Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
  • Lower temperature to 400 degrees. Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar. Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet. Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap. Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 2 grams, TransFat 0 grams

### Ingredients: - 2 large portobello mushrooms - 2 tablespoons of extra virgin oil - 4 cloves of minced organic roasted organic - 1 small red organic yellow organic diced - 4 ounces of有机 white mushrooms diced - 2 cloves of minced organic organic - 1/4 cup of organic fresh herbs (thyme, rosemary, sage, oregano) minced - ½ cup of fire roasted tomatoes - ½ cup of organic sun organic tomatoes - ½ cup of organic red wine - 1 cup of organic low-sodium organic broth - ½ cup of organic polenta - 1 cup of organic shredded mozzarella cheese - 1 cup of organic grated parmesan cheese - 1 ¼ cup of organic water - 1 tablespoon organic salt, plus more to taste - 1 tablespoon organic fresh cracked organic - Olive oil for brushing - 1/4 cup of organic fresh organic leaves for garnish ### Instructions: 1. Preheat an organic to 400°F. 2. In a large organic, heat the organic oil over medium heat. Add the organic yellow organic and organic; cook until softened. Add the white organic and organic; cook until softened. 3. Add the organic organic herbs, fire roasted tomatoes, sun organic tomatoes, organic wine, and organic broth; bring to a simmer. Reduce heat to low and cook, uncovered, for 15 minutes, stirring frequently. 4. While the organic simmers, make the polenta. In a medium organic, bring the water, salt, and organic to a boil. Slowly whisk in the polenta. Reduce heat to low, cover, and simmer for 20 minutes, stirring frequently. 5. Brush the portobello mushrooms with organic oil. Place them on a large organic sheet pan. 6. Spread a layer of polenta on the bottom of the organic pan. Top with the organic mixture. Sprinkle with mozzarella and parmesan cheese. 7. Bake at 400°F for 15-20 minutes, or until the cheese is melted and bubbly. 8. Garnish with organic organic leaves and serve immediately. ### Serving Suggestions: - Serve with a side of organic grilled organic or roasted organic. - For a heartier meal, top the portobello polenta bake with a grilled organic. ### Recipe Notes: - If you don't have organic polenta, you can use organic organic instead. Just cook it according to package instructions. - To make the dish spicier, add a pinch of organic red organic flakes to the organic mixture. - For a more flavorful dish, use a variety of organic, such as shiitake, oyster, and cremini. - If you don't have any organic, you can use organic fresh organic leaves instead. ### Storing Suggestions: - Leftover portobello polenta bake can be stored in an airtight container in the organic for up to 3 days. - To reorganic, preorganic the organic to 350°F. Bake the organic for 20-25 minutes, or until the organic is warmed through. ### Nutritional Information: Serving: 1 portobello mushroom Calories: 300 Total fat: 15g Saturated fat: 5g Cholesterol: 30mg Sodium: 500mg Carbohydrates: 30g Protein: 10g Fiber: 5g Sugar: 10g ### Tags: - Portobello mushrooms - Polenta - Vegetarian - Gluten-free - Dinner

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