Portobello Mushroom Steaks with Cheesy Rosemary Polenta


This recipe comes to Jewish Veg from Michaell Johnson author of the blog Foodscape. Pair this scrumptious dish with some zesty roasted carrots or sweet potatoes, kale salad and a glass of wine for a delicious Shabbat dinner with loved ones. 


Prep time
1 hour
Cooking time
30 minutes
Total time
1 hour, 30 minutes


portobello mushrooms (suggested 2-3 mushrooms per person)
sea salt or smoked salt for a grilled flavor, (to taste)
black pepper (to taste)
coconut oil (enough to thinly cover the pan, unless grilling outside)
1 tablespoon
balsamic vinegar per mushroom
2 cups
corn grits (pre-soaked for at least an hour is best)
6 cups
4 tablespoons
Earth Balance "butter"
sprig of rosemary (do not chop)
2 teaspoons
3 tablespoons
nutritional yeast
balsamic reduction for garnish (such as Trader Joe's Trader Giotto Balsamic Glaze)
rosemary sprigs for garnish


1. In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours for texture (optional)

2. Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.

3. Continue cooking for another 10 minutes or until all the liquid is soaked in.

4. Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms

5. Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes

6. Flip the Portobellos, drizzle more balsamic and cook until desired (rare, med, well-done)

7. Remove from stovetop and slice at an angle for presentation

8. On each plate, smash the polenta into a flat circle shape and then cover with the steaks.


For the grits: I basically followed the directions on the box of my polenta grits and added my own spin to them. Let me know if you have any questions.

For the portobellos: Just like everyone likes their steaks differently, you may like your portobellos differently. Feel free to play around before you serve for a crowd!

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