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Polenta Portobellos


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Polenta Portobellos


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Polenta Portobellos

These stuffed portobello caps are filling, “meaty” and pair well with a lot of sides. Filled with creamy goat cheese polenta and topped with caramelized brussels sprouts and onions.


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min


4 Servings


  • 4 large portobellos
  • 4 cloves minced garlic
  • olive oil
  • salt and pepper
  • 8 Brussels sprouts
  • 1 red onion
  • 1 tablespoon butter
  • 2 cups water
  • 1/2 cup cornmeal
  • 1/4 cup chevre goat cheese


1. Sprinkle 4 large portobellos with minced garlic, olive oil, salt and pepper.  Bake at 375 degrees F for 20 minutes.

2. Slice Brussels sprouts and red onion paper thin.  Caramelize these over medium heat on the stovetop with 1 tablespoon butter, about 15 minutes or until golden.

3. Make polenta on the stovetop: boil 2 cup (480 ml) water and 1/2 cup (78 g) cornmeal, reduce to a low simmer stirring often until creamy.  About 15 minutes, then stir in 1/4 cup chevre goat cheese plus salt and pepper to taste.

4. Fill portobello caps with polenta and top with onion mixture.

Polenta Stuffed Portobellos


About Erin Gleeson


Photographer and artist Erin Gleeson lives in an idyllic cabin near San Francisco, California, where she paints beautiful watercolors, cooks from her CSA box, and writes her beloved food blog, The Forest Feast , and a weekly “Delish Dish” column for Better Homes and Gardens. She has garnered attention from Design*Sponge, Food52, Bon Appétit, and Saveur.

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