Roast mushrooms with tomatoes, pine nuts & polenta

Serves 2


500ml vegetable stock

½ cup polenta

2 tbsp unsalted butter

6 medium portobello mushrooms, stalk removed

½ punnet grape tomatoes

¼ cup pine nuts

2 cloves garlic, thinly sliced

12 sprigs thyme

3 tbsp olive oil

2 tbsp salted butter, melted

Salt and pepper

2 tbsp good quality basil pesto

Small handful flat leaf parsley leaves


Preheat an oven to 200C 

Place the vegetable stock in a small pot and bring to the boil.

Add the polenta to the hot stock, whisking constantly, then return to the boil before turning the heat down to low and simmer for 5 minutes, continuing to whisk often.

Add the butter and whisk through.

Adjust the seasoning, turn off the heat and cover with a lid to keep warm.

Place the mushrooms, cup side up, onto a baking tray.

Scatter the tomatoes, pine nuts, garlic and thyme over the mushrooms.

Drizzle everything with the olive oil, brush the mushrooms with the melted butter and season with salt and pepper.

Cook in the preheated oven for 12-15 minutes.

You want the tomatoes bursting and the mushrooms pooling with their juices.

To serve, reheat the polenta if needed and spoon onto a plate. Top the polenta with the mushrooms, tomatoes, pine nuts and all the juices form the tray. Spoon over the basil pesto and scatter the parsley to serve.

Crusty bread is a must. So good.

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