Portobello Mushroom with Parmesan Polenta

Creamy Portobello Mushroom Soup
Servings icon
Preperation time icon
Prep Time
10 min
Cook time icon
Cook Time
20 min

What You'll Need

  • 1/4 C. Spectrum® Olive Oil
  • 14 oz. assorted mushrooms, (about 3 cups), stemmed and sliced
  • kosher salt and freshly ground black pepper
  • 2 tbsp. fresh thyme, roughly chopped
  • 1 C. Imagine® Creamy Portobello Mushroom Soup
  • 1 qt. (32 oz. carton) Imagine® Organic Vegetable Broth
  • Hain® Sea Salt and ground black pepper
  • 1 C. dry polenta (yellow cornmeal)
  • 1/2 C. parmesan cheese
  • 2 tbsp. butter
  • 1/4 C. Italian parsley, roughly chopped

How to Make

  1. In a large skillet, heat oil.
  2. Add in the mushrooms, salt, pepper and thyme; cook for 5 - 6 minutes.
  3. Pour in the Imagine® Creamy Portobello Mushroom Soup and adjust heat to medium.
  4. Bring to a simmer and cook until heated through.
  5. Adjust seasonings, as desired. Reserve and keep warm.
  6. In a large sauce pot, heat the stock or broth to a rolling boil. Season with a pinch of salt and pepper.
  7. In a slow and steady stream, pour the polenta grains into the boiling stock, while constantly whisking.
  8. Reduce heat to a simmer and continue to whisk until it is smooth and creamy.
  9. Remove from fire, and add the parmesan cheese and butter. Adjust seasoning as desired.
  10. Pour the hot polenta onto a platter or individual plates.
  11. Evenly divide the reserved mushrooms and place atop the polenta.
  12. Sprinkle with chopped parsley. Serve immediately.