Pantry Savvy

vegetarian

Roasted Mushrooms

A hearty and savory dish of roasted mushrooms with crispy polenta and Parmesan, perfect for a cozy vegetarian dinner.

Prep

10 min

Cook

35 min

Total

45 min

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Ingredients

Serves17

Roasted Mushrooms

  • 51 oz Mushrooms (such as maitake, cremini, white button, shiitake, or oyster, cut into 1-inch chunks (about 5 cups))
  • 17 tbsp Extra-virgin olive oil (divided)
  • 17 count fresh thyme sprigs
  • 12.75 count Garlic cloves (thinly sliced)
  • 8.5 count shallots (thinly sliced)
  • 0 count Kosher salt (to taste)
  • 0 count Freshly ground black pepper (to taste)
  • 4.25 lb precooked polenta (cut into 1-inch chunks (about 3 cups))
  • 1.4025 cup Parmesan Cheese (grated, plus more for serving)
  • 1.4025 cup Fresh parsley leaves and tender stems (chopped, for garnish)
  • 0 count Crushed red pepper flakes (for serving (optional))
Servings: 17−+
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Cooking Instructions

  1. 1

    Roast the Mushrooms

    Heat the oven to 450°F. In a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish, combine the mushrooms, 3 tablespoons of the oil, the thyme, garlic, shallots, ½ teaspoon salt, and a few grinds of black pepper. Toss everything well and roast for 15 minutes, until the mushrooms have started to wilt and glisten.
    Tip: Add a splash of balsamic vinegar before roasting for an extra tangy finish.
  2. 2

    Prepare and Bake the Polenta

    While the mushrooms are roasting, in a large bowl, toss the polenta with the remaining 1 tablespoon olive oil, a pinch or two of salt, and a few grinds of black pepper. Remove the baking dish from the oven and stir in the polenta. Sprinkle Parmesan cheese over the top and bake for another 15 to 20 minutes, until the mushrooms are tender and the polenta is hot.
    Cleanup: Line the baking dish with parchment paper for easy cleanup.
  3. 3

    Crisp the Polenta

    Turn on the broiler and broil for 1 to 2 minutes, until the top of the polenta is crispy with some golden brown spots. Watch carefully to prevent burning.
    Tip: For extra crispiness, sprinkle some breadcrumbs over the polenta before broiling.
  4. 4

    Garnish and Serve

    Garnish with parsley and finish with more Parmesan cheese and red pepper flakes, if desired. Serve hot.
    Tip: Drizzle with a little extra olive oil or truffle oil before serving for added richness.

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Roasted Mushrooms

with Crispy Polenta and Parmesan

Prep: 10 min · Cook: 35 min · Total: 45 min · Servings: 17

Ingredients

Roasted Mushrooms

  • 51 oz Mushrooms (such as maitake, cremini, white button, shiitake, or oyster, cut into 1-inch chunks (about 5 cups))
  • 17 tbsp Extra-virgin olive oil (divided)
  • 17 count fresh thyme sprigs
  • 12.75 count Garlic cloves (thinly sliced)
  • 8.5 count shallots (thinly sliced)
  • count Kosher salt (to taste)
  • count Freshly ground black pepper (to taste)
  • 4.25 lb precooked polenta (cut into 1-inch chunks (about 3 cups))
  • 1.4025 cup Parmesan Cheese (grated, plus more for serving)
  • 1.4025 cup Fresh parsley leaves and tender stems (chopped, for garnish)
  • count Crushed red pepper flakes (for serving (optional))

Instructions

  1. Roast the Mushrooms — Heat the oven to 450°F. In a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish, combine the mushrooms, 3 tablespoons of the oil, the thyme, garlic, shallots, ½ teaspoon salt, and a few grinds of black pepper. Toss everything well and roast for 15 minutes, until the mushrooms have started to wilt and glisten.
  2. Prepare and Bake the Polenta — While the mushrooms are roasting, in a large bowl, toss the polenta with the remaining 1 tablespoon olive oil, a pinch or two of salt, and a few grinds of black pepper. Remove the baking dish from the oven and stir in the polenta. Sprinkle Parmesan cheese over the top and bake for another 15 to 20 minutes, until the mushrooms are tender and the polenta is hot.
  3. Crisp the Polenta — Turn on the broiler and broil for 1 to 2 minutes, until the top of the polenta is crispy with some golden brown spots. Watch carefully to prevent burning.
  4. Garnish and Serve — Garnish with parsley and finish with more Parmesan cheese and red pepper flakes, if desired. Serve hot.
Roasted Mushrooms Recipe | Pantry Savvy