- Cook Time
- Prep Time
- 4 portobello mushrooms, stemmed, gills cleaned
- 2 1/4 cups low-sodium chicken or vegetable broth
- 1/4 tsp sea salt
- 3/4 cup whole-grain polenta (TRY: Bob's Red Mill Organic Corn Grits Polenta)
- 1/2 cup crumbled cotija or feta cheese, divided
- 2 cups fresh flat-leaf parsley
- 1/3 cup white wine vinegar
- 4 cloves garlic
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano flakes
- 1/4 tsp sea salt
- 1 15-oz BPA-free can unsalted pinto beans, drained and rinsed
- 1 cup grape tomatoes, halved
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tbsp crumbled cotija or feta cheese
- 1 lime, juiced
1. Preheat oven to 350°F. Fit a wire rack onto a rimmed baking sheet.
2. Prepare chimichurri: To a food processor, add all chimichurri ingredients. Process until parsley and garlic are finely chopped.
3. Rub each mushroom with chimichurri, coating sides and in cavity, leaving about 3 to 4 tbsp for serving. Place mushrooms on wire rack, stemmed side up.
4. In a medium saucepan on high, bring broth and ¼ 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.
5. 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.
6. Meanwhile, prepare bean salad: In a small bowl, combine all salad ingredients; toss. Serve mushrooms with remaining chimichurri for dipping (or dollop over top) and bean salad on the side.
- Serving Size: 1 stuffed mushroom and 1/2 cup bean salad
- Calories: 352
- Carbohydrate Content: 48 g
- Cholesterol Content: 19 mg
- Fat Content: 11.5 g
- Fiber Content: 10 g
- Protein Content: 17 g
- Saturated Fat Content: 4 g
- Sodium Content: 575 mg
- Sugar Content: 4 g
- Monounsaturated Fat Content: 5 g
- Polyunsaturated Fat Content: 1 g