Categories: Meals
Ingredients
- 4 Portobello mushrooms, stemmed, gills cleaned
- 2 1/4 cups chicken broth
- 1/4 tsp sea salt
- 3/4 cup whole-grain polenta
- 1/2 cup crumbled cotija or feta cheese, divided
- Chimichurri:
- 2 cups parsley
- 1/3 cup white vinegar
- 4 garlic cloves
- 1 tbsp. olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp sea salt
- Bean Salad:
- 15 oz. can unsalted pinto beans, drained and rinsed
- 1 cup grape tomatoes, halved
- 1/2 cup parsley, chopped
- 2 tbsp. crumbled cotija or feta cheese
- 1 lime, juiced
Directions
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Preheat oven to 350. Fit a wire rack onto a rimmed baking sheet.
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Prepare chimichurri: To a food processor, add all chimichurri ingredients. Process until parsley and garlic are finely chopped.
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Rub each mushrooms with chimichurri, coating sides and in cavity, leaving about 3-4 tbsp. for serving. Place mushrooms on wire rack, stemmed side up.
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In a medium saucepan on high, bring broth and 1/4 tsp salt to a boil. Whisk in polenta in a steady stream; reduce heat to medium or medium-low to just keep polenta bubbling and stir until polenta pulls from the sides of the pan, about 5 minutes. Stir in 1/4 cup cheese.
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Divide polenta among mushroom cavities. Sprinkle 1 tbsp. cheese over each mushroom. Bake until polenta and cheese are lightly browned and mushrooms soften, about 20 minutes.
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Meanwhile, prepare bean salad: In a small bowl, combine all salad ingredients; toss. Serve mushrooms with remaining chimichurri for dipping and bean salad on the side.