Portobello Mushroom Stew With Red Wine And Rosemary

Oxmoor House
4 servings (serving size: about 3/4 cup polenta, about 1/2 cup stew, and tablespoon cheese)


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1 (6.6-ounce) package polenta (such as Contadina)
1 teaspoon salt, divided
6 medium portobello mushroom caps (about 1 1/2 pounds)
1 1/2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon pepper
1 1/2 tablespoons all-purpose flour
2/3 cup dry red wine
3/4 cup vegetable broth
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh rosemary
1/4 cup grated Parmesan cheese


Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.

Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.

Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.

Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.

Created date

March 2010

Nutritional Information

Calories 327
Fat 8.5 g
Satfat 1.9 g
Protein 10 g
Carbohydrate 58.1 g
Cholesterol 4 mg
Iron 3 mg
Sodium 880 mg
Caloriesfromfat 23 %
Fiber 4.2 g
Calcium 110 mg