Roasted Tomato and Basil Stuffed Field Mushrooms on Polenta

Ingredients

• 4 large flat field mushrooms
• 200 g quick-cook polenta
• 250 g cherry tomatoes
• 60 g parmesan
• 20 g fresh basil
• 3 clove garlic clove
• 4 tbsp olive oil
• 800 ml vegetable stock
• 1 tbsp balsamic vinegar

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Halve the cherry tomatoes and toss with 2 tbsp olive oil, sliced garlic, balsamic vinegar and half the basil. Roast for 15 minutes.

2. 2

   Place the mushrooms gill-side up on the same tray, drizzle with 1 tbsp oil and season. Roast alongside the tomatoes for 15–18 minutes until tender.

3. 3

   Meanwhile, bring the vegetable stock to the boil. Pour in the polenta in a steady stream, stirring constantly. Cook for 3–4 minutes until thick and creamy.

4. 4

   Remove from the heat and beat in most of the parmesan and remaining olive oil. Season generously.

5. 5

   Spoon the soft polenta onto plates. Top each with a roasted mushroom, then pile on the roasted tomatoes and their juices.

6. 6

   Scatter with the remaining basil and parmesan shavings. Serve immediately.