Continuing with Floptimism's celebration of National Mushroom Month, today's post will be all about one of the most delicious stuffed mushrooms I have ever eaten. It's full of lemon flavor and meaty textures, plus it's warm, comforting, and really vibrant. This is the kind of meal that's elegant enough for guests, easy enough for hosts, and enjoyable enough for everyone. It's filling, despite being low in calories, and delivers a whopping 10 grams of fiber per serving. I'd call that a win from any way you look at it!
One Year Ago: Black Bean & Quinoa Stir Fry
Lemon-Basil Marinara & Polenta-Stuffed Portobellos1
Yield: 6 servings
(printable recipe)
The Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
2 cups chopped mushrooms
1/2 medium onion, finely chopped
28 ounces crushed tomatoes
1/4 cup basil, sliced chiffonade
2 tablespoons lemon zest
2 cups polenta cornmeal
2-3 cups spinach
6 portobello mushroom caps
The Method
Pour the olive oil into a large saucepan over medium heat and add the onion to saute until tender and translucent, approximately 5-7 minutes. Add in the garlic and chopped mushrooms, continuing to cook until lightly golden brown, or an additional 2 minutes. Pour the tomatoes into the pan and allow the mixture to come to a boil. Reduce the heat and simmer, stirring occasionally and checking frequently, 45-60 minutes.2 Once the sauce has reduced a little and thickened slightly, stir in the basil and lemon zest and transfer to a bowl.3
Coat the pan with water, enough to cook the polenta, add the polenta, and stir constantly over medium heat until the polenta has thickened a little but is still slightly liquidy. Add the marinara back into the pan and mix with the polenta and lower the heat to medium-low.
Meanwhile, broil the mushroom caps 3-6 minutes per side, then serve by scooping 1/6 of the polenta marinara into each upturned cap.
Notes:
1The recipe for the lemon-basil marinara is only slightly adapted from the blog, In Good Taste
2My sauce was more than ready after just 10 minutes, so be careful. I was only cooking for myself, so the amount of sauce was greatly reduced, which is why I've included the originally cooking time as well.
3The sauce can be made in advance and refrigerated in an airtight container for 3 days, or frozen for 1 month.
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One Year Ago: Black Bean & Quinoa Stir Fry
Lemon-Basil Marinara & Polenta-Stuffed Portobellos1
Yield: 6 servings
(printable recipe)
The Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
2 cups chopped mushrooms
1/2 medium onion, finely chopped
28 ounces crushed tomatoes
1/4 cup basil, sliced chiffonade
2 tablespoons lemon zest
2 cups polenta cornmeal
2-3 cups spinach
6 portobello mushroom caps
The Method
Pour the olive oil into a large saucepan over medium heat and add the onion to saute until tender and translucent, approximately 5-7 minutes. Add in the garlic and chopped mushrooms, continuing to cook until lightly golden brown, or an additional 2 minutes. Pour the tomatoes into the pan and allow the mixture to come to a boil. Reduce the heat and simmer, stirring occasionally and checking frequently, 45-60 minutes.2 Once the sauce has reduced a little and thickened slightly, stir in the basil and lemon zest and transfer to a bowl.3
Coat the pan with water, enough to cook the polenta, add the polenta, and stir constantly over medium heat until the polenta has thickened a little but is still slightly liquidy. Add the marinara back into the pan and mix with the polenta and lower the heat to medium-low.
Meanwhile, broil the mushroom caps 3-6 minutes per side, then serve by scooping 1/6 of the polenta marinara into each upturned cap.
Notes:
1The recipe for the lemon-basil marinara is only slightly adapted from the blog, In Good Taste
2My sauce was more than ready after just 10 minutes, so be careful. I was only cooking for myself, so the amount of sauce was greatly reduced, which is why I've included the originally cooking time as well.
3The sauce can be made in advance and refrigerated in an airtight container for 3 days, or frozen for 1 month.
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