Portobello Mushrooms with Cheese Sauce and Polenta
- 1 litre veg stock
- 250g quick-cook polenta
- 50g butter
- 25g grated parmesan
- 8 portobello mushrooms
- 2 tbsp olive oil
- 2 chopped shallots
- 2 chopped garlic cloves
- 150ml white wine
- 150g soft cheese with garlic and herbs
- Splash of milk
- Bring the stock to a simmer and tip in the polenta. Stir until thick and creamy, then remove from the heat and stir in the parmesan and butter. Cover and set aside. Meanwhile, preheat the grill, pop the mushrooms on a baking sheet (cap-side up) and drizzle with olive oil. Grill for 5 mins. Flip over and grill for 2 mins more.
- Heat 2 tbsp of olive oil in a pan and soften the shallots and garlic. Add the wine, simmer to reduce by half, then stir in the soft cheese to make a creamy sauce. Add a splash of milk to thin it if necessary. Spoon the polenta into shallow bowls, top each with 2 mushrooms, then spoon the sauce over the top.
20 mins
4 serving