Roasted Mushrooms

with Crispy Polenta and Parmesan

Using precooked polenta makes this Roasted Mushrooms with Crispy Polenta and Parmesan dish an absolute breeze. Perfect for busy weeknights or when you're craving something hearty yet meatless, this recipe combines earthy mushrooms and comforting polenta in a flavorful casserole.
The mushrooms, seasoned with thyme, garlic, and shallots, are roasted to golden perfection. Polenta chunks are baked alongside, absorbing all the savory goodness before being crisped under the broiler. Parmesan cheese adds a salty, nutty layer to this already indulgent dish.
Feel free to customize with your favorite mushrooms—maitake, cremini, or a mix for diverse textures. A final garnish of parsley, red pepper flakes, and a drizzle of olive oil takes this dish to the next level of elegance and flavor.
With its easy preparation, warm flavors, and satisfying textures, this recipe is a fantastic option for vegetarian dinners or as a creative side dish for a larger spread.

1. Roast the MushroomsHeat the oven to 450°F. In a shallow 2-quart casserole or gratin dish, or an 11 × 7-inch baking dish, combine the mushrooms, 3 tablespoons of the oil, the thyme, garlic, shallots, ½ teaspoon salt, and a few grinds of black pepper. Toss everything well and roast for 15 minutes, until the mushrooms have started to wilt and glisten.Add a splash of balsamic vinegar before roasting for an extra tangy finish.

2. Prepare and Bake the PolentaWhile the mushrooms are roasting, in a large bowl, toss the polenta with the remaining 1 tablespoon olive oil, a pinch or two of salt, and a few grinds of black pepper. Remove the baking dish from the oven and stir in the polenta. Sprinkle Parmesan cheese over the top and bake for another 15 to 20 minutes, until the mushrooms are tender and the polenta is hot.Line the baking dish with parchment paper for easy cleanup.

3. Crisp the PolentaTurn on the broiler and broil for 1 to 2 minutes, until the top of the polenta is crispy with some golden brown spots. Watch carefully to prevent burning.For extra crispiness, sprinkle some breadcrumbs over the polenta before broiling.

4. Garnish and ServeGarnish with parsley and finish with more Parmesan cheese and red pepper flakes, if desired. Serve hot.Drizzle with a little extra olive oil or truffle oil before serving for added richness.

Mushrooms12 oz

- Produce

Extra-virgin olive oil4 tbsp

- Oil & Vinegar

fresh thyme sprigs4 count

- Produce

Garlic cloves3 count

- Produce

shallots2 count

- Produce

Kosher salt0 count

- Spices

Freshly ground black pepper0 count

- Spices

precooked polenta1 lb

- Pasta & Grains

Parmesan Cheese1/3 cup

- Dairy

Fresh parsley leaves and tender stems1/3 cup

- Produce

Crushed red pepper flakes0 count

- Spices

Also try...

Frosted Brownies
NEW

These easy frosted brownies are rich, chewy, and topped with a quick cocoa honey frosting made while the brownies bake. A simple one-pan dessert perfect for beginners, family treats, and classic chocolate lovers.

Instant Pot Beef Stroganoff
NEW

This easy Instant Pot Beef Stroganoff is a creamy, comforting one-pot dinner made with tender beef, mushrooms, and egg noodles. Ready in about 40 minutes, it is perfect for busy weeknights and minimal cleanup meals.

Grilled Pork Skewers
NEW

Sweet soda, soy, garlic, and vinegar create a flavorful marinade that produces tender pork with deep caramelization, making these skewers a quick and satisfying grilling option.

woman in blue shirt sitting beside woman in black shirt

Roasted Mushrooms

with Crispy Polenta and Parmesan