Meatless Monday–Marinated Portobello Mushrooms and Polenta with Marinara
My goal this month is to wear two form fitting dresses for two graduation events and to be able to sit comfortably!
To reach that goal I have restricted sweets and starches and have tried to eat more protein to stave off the need to snack. So far it’s going pretty well. We also try to have one meatless meal each week and portobellos are a great way to go since they have a meaty texture to them anyway. The picture above is just a few bites of the meal really (but it photographs better than a whole plateful ) but my goodness it is good and was pretty quick to make too. And it fits the #meatlessmonday theme too. This would be good with some roasted asparagus too.
The meaty mushrooms can be grilled or broiled or baked… you choose.
The sauce ingredients were quickly pureed in a food processor then left to meld flavors on the stove for awhile.
And the polenta was the easy-slice kind in the market sauteed til a bit crispy and topped with a little mozzarella .
Serves 4 Wine Pairing: Oregon Pinot Noir — the umami present in the mushroom make this match
Marinated Portobello Mushrooms
3/4 cup olive oil
4 large portobello mushrooms
¼ cup balsamic vinegar
¼ cup chopped shallots
5 sprigs fresh rosemary
2 sprigs fresh thyme
Rub 4 tablespoons (1 tablespoon per mushroom) olive oil into mushrooms until absorbed.
Combine remaining olive oil, vinegar, shallots, rosemary, and thyme. Pour marinade over mushrooms and marinate for 4-8 hours.
If grilling mushrooms cook them 3-4 minutes per side over hot coals. I just baked them in the dish I marinated them in at 375 degrees for 15 minutes or so.
Adapted from a recipe from Cooking Gluten Free! and Chef Erol Tugrul, Café Margaux – Cocoa, Florida
15 ounces fire roasted tomatoes (Muir Glen’s were good)
4 ounces tomato paste
1/2 medium onion, chopped
3 cloves of garlic passed through a garlic press
8 ounce diced tomatoes
1 teaspoon dried basil
Puree first 4 ingredients in food processor, place in a medium saucepan, add the diced tomatoes and basil then heat for an hour over medium low heat.
Slice into equal rounds and saute in a non-stick skillet in a little butter or oil turning once until both sides have crispy edges. Top with a few thin slices of mozzarella, melt and serve.