Grilled Portobello Mushroom Recipe

Appetizers

1. 1

   In a medium saucepan, bring the stock to a gentle simmer. Slowly whisk in the polenta, stirring to prevent lumps. Reduce heat and simmer until the polenta is creamy and thick, about 5–7 minutes for instant polenta or 20–25 minutes for stone-ground. Stir in mascarpone cheese and 3 tablespoons butter until fully melted and glossy. Season with 0.5 teaspoon salt and a crack of black pepper. Keep warm.

2. 2

   Prepare the mushrooms for grilling: Brush Portobello mushroom caps with olive oil. Sprinkle with kosher salt, black pepper, minced garlic, and 2 teaspoons fresh thyme leaves. Let flavors mingle for 5 minutes.

3. 3

   Grill the mushrooms: Preheat grill to medium-high heat. Place mushroom caps on the grill, gill side down first, and cook for 4–5 minutes. Flip and grill an additional 3–4 minutes, until tender and nicely charred.

4. 4

   Make the mushroom jus: In a skillet over medium heat, melt 1 tablespoon butter. Add minced shallot and garlic; sauté until translucent. Add sliced cremini mushrooms and cook until browned. Deglaze with 1/4 cup red wine, scraping up any browned bits. Add 2 cups stock and simmer until reduced by half and slightly thickened. Stir in the remaining 1 teaspoon thyme and finish with 1 tablespoon butter. Season to taste with salt and pepper.

5. 5

   To plate: Spoon a generous bed of mascarpone-soft polenta onto each plate. Top with a grilled portobello cap. Spoon mushroom jus around the polenta and over the mushroom. Garnish with a pinch of fresh thyme leaves if desired.