slot bet 100 Portobello & Polenta Dinner – Eric Theiss

Portobello & Polenta Dinner

Portobello & Polenta Dinner

1 MUSHROOM WITH 3⁄4 CUP VEGETABLES AND 2 SLICES POLENTA 283 cal., 14g fat (2g sat. fat), 0 chol., 739mg sod., 34g carb. (8g sugars, 4g fiber), 6g pro.
PREP 15 min. COOK 25 min. SERVES 4
1⁄4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. minced fresh oregano
3⁄4 tsp. garlic powder 
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 tube (18 oz.) polenta, cut into 8 slices
4 large portobello mushrooms (4 to 41⁄2 in.), stems removed
1 lb. fresh asparagus, trimmed and cut into 2-in. pieces
10 oz. cherry tomatoes 
Optional: Grated Parmesan cheese and additional fresh minced oregano


  1. In a small bowl, combine the first 6 ingredients. Brush polenta with 2 Tbsp. oil mixture. Transfer to Crisper Tray. Slide the Crisper Tray into Shelf Position 4.
  2. Brush mushrooms with 1 Tbsp. oil mixture; transfer to Grill Plate. Slide the Grill Plate into Shelf Position 6. Toss asparagus and tomatoes with the remaining oil mixture; transfer to Baking Pan. Slide the Pizza Rack into Shelf Position 1; place the Baking Pan on the Pizza Rack. Turn the Function Dial to Air Fry/Grill, set the temperature to 425° and set the timer to 30 minutes.
  3. When there are 15 minutes left on the timer, flip the mushrooms and rotate the Baking Pan. Cook until vegetables are tender, 10-15 minutes. If desired, serve with Parmesan cheese and additional oregano.

Eric’s Tip: Portobello stems are tough and woody. Discard them, or use well-rinsed and coarsely chopped stems in future broths

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