Try this Polenta Portobellos recipe, or contribute your own.
Suggest a better description1. Sprinkle 4 large portobellos with minced garlic (1 clove each) olive oil, salt, and pepper. Bake at 375 degrees for 20 minutes.
2. Slice paper thin - the brussels sprouts and onion. Caramelize these over med. heat on the stove top with 1 T butter, about 15 minutes or until golden. Add a pinch of salt.
3. Make polenta on the stovetop - boil 2c (480 ml) water, add 1/2 cup (78 g) cornmeal, reduce to a low simmer, stirring often, until creamy, about 15 minutes, then stir in 1/2 cup parmesan, plus salt and pepper to taste.
4. Fill caps with polenta and top with the onion mixture.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 194 | ||
Calories from Fat: 38 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 323.7mg | 11 % | |
Potassium 687.4mg | 18 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 26.9g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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