Meatless Monday Recipe: Grilled Polenta and Balsamic Mushrooms

 

It’s been more than six months since the last Whole Living issue hit my mailbox, but MAN do I still miss it 🙁  I SO looked forward to diving into that magazine.  Luckily, the wholeliving.com website is still up and running, and to honor my feelings of nostalgia I decided to pull today’s Meatless Monday recipe from the Whole Living archives.

Courtesy of wholeliving.com  PHOTO: MARCUS NILSSON

Courtesy of wholeliving.com PHOTO: MARCUS NILSSON

Today, I’m featuring Grilled Polenta and Balsamic Mushrooms from Whole Living magazine’s website.  The notes actually say this was originally from Martha Stewart Living, October 2007.  It looks delicious!  It cooks up quickly, but give yourself an hour to let the mushrooms marinate.  Here is what you’ll need to make 4 servings.

Ingredients:

  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup vegetable stock
  • 12 pieces set polenta cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula
  • 8 ounces Parmigiano-Reggiano, shaved

Directions:

Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.

Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.

Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

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Other Meatless Monday recipes you’ll love:

Gluten-Free Tomato Basil Pizza

Meatless Monday Recipe: Tomato-Basil Pizza with Gluten-Free Crust

Spicy Veggie Frittata

Spicy Veggie Frittata

Meatless Monday Recipe: Spicy Veggie Frittata

Black Bean Stuffed Peppers

Meatless Monday Recipe: Black Bean Stuffed Peppers

 

Quinoa with Shiitake Mushrooms

Happy Monday!

I wanted to share a meatless recipe with you today using one of the Asian superfoods that I’m writing about.  Today’s recipe features shiitake mushrooms… one of my favorite Asian superfoods.  Shiitakes are very versatile.  This recipe is chock full of healthy nutrients, and the quinoa will keep you feeling fuller longer than plain rice or pasta would.

Quinoa Shiitake Mushroom Recipe

Ingredients

  • 1 cup quinoa, pre-rinsed or rinsed
  • 1-2/3 cups low-sodium vegetable broth
  • 3 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, finely chopped
  • 2 small carrots, peeled and diced
  • 1 small red bell pepper, diced
  • 6 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 cloves minced garlic
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Combine quinoa and vegetable broth in a medium-sized sauce pan. Bring to a boil, then reduce heat to low.  Cover & simmer until quinoa is cooked (about 15 minutes).
  2. While the quinoa is cooking, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften (about 3 minutes).
  3. Add the carrots, red bell pepper and thyme.  Cook until the vegetables are tender, approximately 6-7 minutes.
  4. Add the rest of the olive oil, shiitakes, and minced garlic.  Cook, stirring constantly, until mushrooms are cooked all the way through (about 3 minutes).
  5. Add salt & freshly ground black pepper to taste.
  6. Stir in the cooked quinoa.  Serve and enjoy!

Other meatless recipes you might enjoy:

Vegetarian Lean Lasagna
vegetarian-lean-lasagna

 

 

 

 

Vegetarian Skinny Cowboy Soup

Low fat Cowboy Soup vegetarian chili

 

 

 

 

 

Butternut Squash with Roasted Garlic Soup

meatless monday recipe

 

Read more about Meatless Monday here.