Baked Polenta + Portobello Mushrooms + Blue Cheese

Serves: 4


Portobello Mushrooms:

  • 6 large portobello mushrooms, stems discarded
  • 3 tbs olive oil
  • 1 tbs balsamic vinegar
  • kosher salt & pepper


  • 2 1/2 cups veggie broth
  • 2 cups cashew cream (1 cup raw cashews + 1 cup water blended until smooth in a high-powered blender)
  • 3/4 cup fine cornmeal
  • 1/2 cup Italian mascarpone cheese
  • 4 ounces blue cheese or gorgonzola


Portobello Mushrooms:

  1. Preheat the oven to 400 degrees.
  2. Brush the mushroom caps with olive oil and balsamic vinegar.
  3. Sprinkle 1 tsp salt and 1/2 tsp pepper.
  4. Bake for 20 minutes.
  5. Lower the oven to 375 degrees.


  1. Lower the oven to 375 degrees.
  2. Add the vegetable broth and cashew cream to a pot and bring to a boil.
  3. Lower the heat and slowly add in the corn meal while whisking continuously.
  4. Simmer for 6-8 minutes and stir constantly until the polenta is thick and smooth.
  5. Turn off the heat and add in the mascarpone, 1 tsp salt, and 1/2 tsp pepper.
  6. Pour into an 8 x 11 x 2 inch baking dish.

Bringing it Together:

  1. Arrange the mushrooms, underside up, in a layer over the polenta.
  2. Sprinkle with the blue cheese or gorgonzola.
  3. Bake for 25-30 minutes, until the polenta is bubbling and the cheese has melted.
  4. Sprinkle with a little salt and serve hot.

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