Portobellos Stuffed with Creamy Rosemary Polenta, Balsamic Lentils and Olive Gremolata

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the portobellos on a baking tray cavity side up. Rub them with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and distribute 2 grated garlic cloves over them. Roast for 18 to 20 minutes, until tender and slightly juicy.

2. 2

   While the portobellos roast, make the balsamic lentils. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in 2 minced garlic cloves and cook for 30 seconds. Add the cooked lentils, balsamic vinegar, dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 to 7 minutes, stirring, until the lentils are glossy and well seasoned.

3. 3

   For the polenta, bring the vegetable broth and oat milk to a gentle boil in a medium saucepan. Gradually whisk in the instant polenta to prevent lumps. Lower the heat and cook for 4 to 5 minutes, stirring often, until thickened. Stir in 1 tablespoon olive oil, the nutritional yeast, 1 tablespoon chopped fresh rosemary, and 1/4 teaspoon salt. Mix until creamy.

4. 4

   Make the gremolata by combining the green olives, fresh parsley, lemon zest, 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon chopped fresh rosemary, and the red pepper flakes if using in a small bowl.

5. 5

   When the portobellos are ready, carefully pour the liquid from the tray into the lentil skillet to deepen the flavor. Cook the lentils for 1 more minute to combine.

6. 6

   Fill each portobello with a generous layer of creamy polenta. Spoon the balsamic lentils on top and finish with the olive gremolata.

7. 7

   Serve immediately while warm, with extra tray juices spooned over the top if desired.