Baked Portobello Mushroom & Herbed Polenta - Vegan & Gluten Free

Introduction: Baked Portobello Mushroom & Herbed Polenta - Vegan & Gluten Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and ...

This is a healthy, hearty delicious meal that is easy on the eyes, and simple to prepare! Nothing beats a Portobello mushroom that has been baked in spices and served up with a side of savory, creamy polenta. Sounds tantalizing, doesn't it?

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1 large portobello mushroom

Extra Virgin Olive oil

5 cloves of garlic, sliced

4 to 5 cherry tomatoes, sliced into half

4 slices of zucchini

Dash of black pepper

Dash of ground cumin

Dash of ground coriander

Dash of garlic salt


1 cup of yellow cornmeal

3 cups of vegetable stock

1 cup of almond milk

8-10 cloves of garlic, minced

Leaves from 2 sprigs of fresh thyme

A few leaves of fresh rosemary, chopped into tiny pieces

2 tablespoon of Nutritional yeast

1 tablespoon of White Truffle Salt (Optional) or salt

Dash of black pepper

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Step 1:

Let's start by making the portobello mushroom. Spread a sheet of parchment paper. Trim stalk off the portobello mushroom. Place mushroom on the parchment paper with top facing up. Season the top of mushroom with black pepper, garlic salt, ground coriander and cumin.

Step 2:

Turn mushroom over to the other side with the cap facing up. Season with black pepper, garlic salt, ground coriander and ground cumin.

Step 3:

Stuff the mushroom by adding the sliced garlic, cherry tomatoes and zucchini to the cap.

Step 4:

Drizzle extra virgin olive oil all over the mushroom. Then, wrap up the mushroom with the parchment paper and place in oven. Bake for 30 min at 375 F.

Step 5:

Now, lets make the polenta. In a pot, add in the vegetable stock, garlic, rosemary and thyme and bring to high heat.

Step 6:

When vegetable stock comes to a boil, slowly add in the yellow cornmeal. Whisk in the cornmeal gradually with an eggbeater. After all the cornmeal is added, switch to a wooden spoon and turn down the heat to low.

Step 7:

Stir the cornmeal constantly to prevent it from sticking to the pot. Do this for about 8 mins until the cornmeal becomes thick like porridge.

Step 8:

Stir in the almond milk and olive oil. Season with nutritional yeast, black pepper and white truffle salt. Serve the polenta with the baked mushroom.

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