• 2 Ratings

Looking for hearty main-dish vegetarian dishes? Serve this made-for-two recipe of meaty-flavor portobello mushrooms, mild yet tangy shredded Havarti cheese, and polenta.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet heat oil over medium-high heat. Add mushroom, onion, and garlic. Cook and stir for 4 to 5 minutes or until mushroom is tender. Add the wine and if using, dried herb. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes to blend flavors. Stir in tomatoes and if using, fresh oregano; heat through. Remove from heat; cover and keep warm.

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  • Meanwhile, for polenta, in a small bowl stir together 1/2 cup of the water and the cornmeal; set aside. In a small saucepan bring the remaining 1/2 cup water, the margarine, and salt just to boiling. Slowly add the cornmeal mixture, stirring constantly. Reduce heat to low. Cook and stir about 10 minutes or until polenta is thick. Stir in cheese.

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  • To serve, divide the polenta between 2 shallow pasta bowls or soup bowls. Top with the mushroom mixture. If desired, garnish with additional fresh oregano.

Nutrition Facts

377 calories; 21 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 26 mg cholesterol; 345 mg sodium. 353 mg potassium; 33 g carbohydrates; 8 g fiber; 5 g sugar; 12 g protein; 0 RE vitamin a; 923 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 2 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0