Categories: Meals

Ingredients

• 4 Portobello mushrooms, stemmed, gills cleaned
• 2 1/4 cups chicken broth
• 1/4 tsp sea salt
• 3/4 cup whole-grain polenta
• 1/2 cup crumbled cotija or feta cheese, divided
• Chimichurri:
• 2 cups parsley
• 1/3 cup white vinegar
• 4 garlic cloves
• 1 tbsp. olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 tsp sea salt
• Bean Salad:
• 15 oz. can unsalted pinto beans, drained and rinsed
• 1 cup grape tomatoes, halved
• 1/2 cup parsley, chopped
• 2 tbsp. crumbled cotija or feta cheese
• 1 lime, juiced

Directions

1. Preheat oven to 350. 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 mushrooms with chimichurri, coating sides and in cavity, leaving about 3-4 tbsp. for serving. Place mushrooms on wire rack, stemmed side up.

4. In a medium saucepan on high, bring broth and 1/4 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 and bean salad on the side.

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