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Rustic Italian Style Mushrooms with Cornmeal
Chrystal Mahan YUMeating.com
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Servings
4
Ingredients
2
cups
mushroom blend of crimini
shiitake and oyster
2
portobello mushrooms
thickly sliced
1
tbsp
rosemary
finely chopped
1
tbsp
+ 1 tsp all purpose salt-free seasoning
1/2
c
parsley
dried
1
stick of butter
4
cups
vegetable stock
1/2
tbsp
minced garlic
1/2
Greek yogurt
1
tsp
garlic powder
1
tsp
cajun seasoning
1
cup
cornmeal mix
Instructions
Put the mushroom blend of crimini, shiitake, and oyster in a food processor.
Blend until pieces are very fine.
Set aside.
In a pan add cornmeal, rosemary, 1 tbsp salt free seasoning, 1/4 c of parsley, and 1/2 stick of butter over medium heat allowing the butter to melt.
Slowly add the vegetable stock.
Stir well.
Add the blended mushrooms.
Cook for 6-8 minutes or until cornmeal becomes thick.
Remove from heat, set aside, but keep warm.
In another pan add remaining butter, garlic and the slices of portobello.
Saute for 6-8 minutes.
While the portabello are cooking, in a small bowl combine the yogurt, garlic powder, 1 tsp salt free seasoning.
Add the portobello mixture to the yogurt mixture.
In a eating bowl add the cornmeal and mushroom mixture. Top it off with the sliced portobello mixture.
Garnish with remaining parsley.