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 ūüôĀ ¬†I SO looked forward to diving into that magazine. ¬†Luckily, the 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.



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.


  • 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


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.


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


  • 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


  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 Skinny Cowboy Soup

Low fat Cowboy Soup vegetarian chili






Butternut Squash with Roasted Garlic Soup

meatless monday recipe


Read more about Meatless Monday here.