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Roasted Cremini Mushrooms with Creamy Parmesan Polenta.

  • 16 fl oz
    chicken or vegetable broth
  • 2 lb
    cremini mushrooms
  • 4 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2 oz
    Parmesan cheese
  • 1 ½ cups
    polenta (cornmeal)
    balsamic vinegar
    black pepper
    butter, unsalted
    extra virgin olive oil
  • 1
    Preheat oven to 425°F.
  • 2
    In a medium saucepan, bring broth and water to a boil. Gradually add polenta in a thin steady steam, while whisking constantly until all the polenta is incorporated into the liquid. Lower heat to medium-low and, stirring frequently, cook until polenta thickens, 25-30 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    5 ½ cups water
    1 ½ cups polenta (cornmeal) 
  • 3
    Peel and mince garlic. In a small bowl, whisk together garlic, oil, vinegar, salt, and pepper.
    4 cloves garlic
    2 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Wash, dry, and quarter mushrooms. Transfer to a sheet pan, pour sauce over top, and toss to coat.
    2 lb cremini mushrooms
  • 5
    Place in the oven and, stirring halfway through, cook until tender, about 10 minutes.
  • 6
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch Italian (flat-leaf) parsley
  • 7
    Grate 1 cup Parmesan.
    2 oz Parmesan cheese
  • 8
    Add butter, Parmesan, salt, and pepper to polenta. Stir to combine.
    2 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Remove mushrooms from oven, sprinkle with parsley, and toss to coat.
  • 10
    To serve, place polenta in a bowl and top with mushrooms. Enjoy!