Perfect Polenta and Mushroom

This meal is light and filling, for those who are sceptical about vegetarian meals give this a try.  Mushrooms tend to feel like meat when you cook them and having this meal as your “once a week veggie” day would be ideal.  Very easy to prepare and easier to cook.


20 min



Good for:

  • Vegetarian meal
  • Quick and filling
  • Cook with the kids, easy prep


  • 300g of refrigerated tube polenta, cut in 3cm slices
  • 8 large Portobello mushroom caps, stems removed
  • 2 tbsp minced garlic
  • 1.5 cups shredded mozzarella/cheddar cheese mix

Kitchen things you’ll need:

  • Garlic mincer

Making it:

  1. Preheat grill or broiler, coat the grill rack or broiler pan with cooking spray or brushed olive oil.
  2. Microwave the polenta in a single layer on high for 3min or until heated, alternatively precook in the broiler for 5min.
  3. Place the mushrooms cap side up on foil and brush with olive oil to coat.  Then flip them and spread the garlic.
  4. Place the polenta on top of the mushroom and then sprinkle with cheese, then drizzle with more olive oil.
  5. Grill the mushrooms, or broil for about 8 min or until the cheese is bubbling.  Season to taste with pepper.

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