Rosemary Polenta Stuffed Portobello Mushrooms With Smoked Tomatoes
There are never ending combinations to making delicious stuffed mushrooms! Try our rosemary and polenta for a little something different.
Rosemary Polenta Stuffed Portobello Mushrooms With Smoked Tomatoes
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Category
Main
Cuisine
Italian
Servings
4
The polenta will set up firmly in the mushrooms as you bake them, making a hearty and decadent filling!
Cortney Smith
Ingredients
- For the polenta:
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3 cups chicken stock
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1 cup dry polenta
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2 tablespoons rosemary, chopped
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2 tablespoons butter
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¼ cup cream
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4 ounces goat cheese (if desired, flavored or smoked)
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Salt & Pepper to taste
- For the Mushrooms
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4 large Portobello mushrooms (4-6 oz each), stemmed and gilled
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Oil, as needed
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Salt & Pepper to taste (you can also use your favorite rub or seasoning on the outside of the mushrooms)
- For the smoked tomatoes:
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3 cups cherry tomatoes
Directions
Preheat oven to 375 degrees (or preheat outdoor grill). If smoking the tomatoes, soak your woodchips.
In a medium saucepan, bring the stock to a boil. Add the polenta slowly and in batches and whisk until smooth. Simmer until the polenta has thickened. Add the butter, cream, rosemary and 2 ounces goat cheese, stir until smooth. Taste and adjust seasoning as necessary.
Brush mushrooms liberally with oil and season with salt and pepper.
Fill mushrooms with polenta filling, firmly but not overfilled.
Cook in oven or on grill for 20-30 minutes, or until cooked through.
While mushrooms are cooking, make the smoked tomatoes: Preheat oven to 425 degrees. Oven Method for roasting tomatoes (if you don’t have a smoker): Place the tomatoes on a roasting pan, drizzle with olive oil, salt and pepper and roast until just bursting, about 10-15 minutes. For grill smoking method: Using a disposable pan, place soaked wood chips into base. Top with a piece of aluminum foil, perforated with holes. Place tomatoes on top of foil, wrap completely with foil and place on a high grill until smoking. Reduce flame and let tomatoes smoke for 20 minutes.
Remove portobellos from oven or grill and serve topped with tomatoes. Drizzle with olive oil, if desired and enjoy!
Recipe Note
Don't love goat cheese? Try feta instead!