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Roasted Pesto Mushrooms with Cheesy Polenta

Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Roasted Pesto Mushrooms
 200 g mixed mushrooms (white cup, swiss brown, shitake)
 4 cloves garlic, skin on
 4 sprigs thyme
 20 g butter
 2 tbsp olive oil
 salt and freshly ground black pepper
 1 bunch tuscan kale, roughly chopped
 ¼ cup basil pesto
Cheesy Polenta
 2 cups vegetable stock
 ½ cup fine polenta
 20 g butter
 ½ cup grated parmesan cheese
1

Preheat oven to 180℃ and line a baking tray with baking paper.

2

Place mushrooms, whole garlic cloves and thyme on the tray. Add butter and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Bake for 20 minutes.

3

In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.

4

Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.

5

Add kale leaves to the baking tray and toss to combine with the mushrooms.

6

Return to the oven and cook for a further 10 minutes.

7

Place stock in a medium saucepan over high heat and bring to the boil. Once boiling, reduce heat to low then sprinkle the polenta into the saucepan whilst whisking vigorously until combined.

8

Add butter and cheese whilst continuing to whisk.

9

Serve cheesy polenta immediately, topped with roasted pesto mushrooms.

Nutrition Facts

Servings 0