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Grilled Portobello Mushrooms & Polenta

Cook polenta as per directions.  Spread out hot polenta to about 3/4 inches (2cm) thickness on a platter.  Let cool and cut out pieces with 3.5 inch (9cm) cookie cutter, or use a glass with a similar diameter as a guide and a sharpknife to cut into 6 disks.

Preheat grill to medium setting.

Brush mushrooms caps and polenta disks with olive oil on both sides.  Season portobello with salt and pepper.

Place polenta disks on one side of preheated grill rack that has been brushed lightly with oil and grill for 7 to 8 minutes per side.  You'll want to see some grill marks.  On the other side of the grill, place mushrooms and cook for 3 to 4 minutes per side, until juices are running and mushrooms are tender.  Place polenta on a serving platter and top each with a grilled mushroom.

Cut goat's cheese log into 6 medallions, about 1/2 inch (0.5cm) thick.  Place in the centre of the grilled portobello while hot.  Top with basil pesto and serve.

250 grams of polenta flour

6 large portobello mushrooms, stems detached

1 1/2 tbsp extra virgin olive oil

Sea salt and freshly ground

1 small log (5oz/130g) light goat's cheese

6 tsp of Gigi Brand D.O.P. pesto made with certified basil from Genoa


Prepare the polenta the day before and refrigerate until ready to use.


6 servings
25 min
Gluten Free
Meat Free

per serving 280 calories | 9g total fat (2 g saturated fat) | 9 mg cholesterol | 360 mg sodium | 40 g carbohydrate | 9g fiber | 9 g protein