Roasted Mushrooms with Creamy Polenta
Delicious, gluten-free, and adaptable to vegan diets, this dish highlights the richness of mushrooms, fresh herbs, and creamy polenta.
Mushroom Polenta: the comforting meal to please everyone
This dish can be made fully vegan by simply skipping the parmesan! It comes together in just 30 minutes and is guaranteed to warm and comfort you. A perfect vegetarian option for entertaining or for an easy weeknight dinner.
Why make this recipe?
- Umami flavor explosion: roasted mushrooms with garlic and thyme create a deep, aromatic taste.
- Naturally gluten-free: Italian polenta is a great alternative to pasta or rice, perfect for gluten-free diets.
- Vegan adaptable: swap the parmesan for plant-based cheese or omit it entirely for a 100% vegan dish.
- Creamy and comforting: Italian polenta, cooked with almond milk and parmesan, brings a smooth, luscious texture.
Preheat your oven to 375°F.
Clean the mushrooms with a small brush or a clean cloth. Do not wash them with water, or they won’t roast properly.
Tear the larger mushrooms by hand, trying to keep them all about the same size. Set aside.
On two large baking sheets, combine the olive oil, thyme, salt, pepper, and garlic. Add the mushrooms and toss well.
Roast in the oven for about 30 minutes. After 15 minutes, flip the mushrooms to ensure even cooking.
Meanwhile, heat a saucepan and add the polenta, almond milk, water, and salt. Bring to a boil, cover, and let simmer for about 25 minutes, stirring every 5 minutes to prevent the polenta from sticking to the bottom of the pot.
Serve the mushrooms on top of the polenta and garnish as you like.
Bon appetit and enjoy!
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