Rustic Italian Style Mushrooms with Cornmeal
Serves: 4
  • 2 cups mushroom blend of crimini, shiitake and oyster
  • 2 portobello mushrooms, thickly sliced
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp + 1 tsp all purpose salt-free seasoning
  • ½ c parsley, dried
  • 1 stick of butter
  • 4 cups vegetable stock
  • ½ tbsp minced garlic
  • ½ Greek yogurt
  • 1 tsp garlic powder
  • 1 tsp cajun seasoning
  • 1 cup cornmeal mix
  1. Put the mushroom blend of crimini, shiitake, and oyster in a food processor.
  2. Blend until pieces are very fine.
  3. Set aside.
  4. In a pan add cornmeal, rosemary, 1 tbsp salt free seasoning, ¼ c of parsley, and ½ stick of butter over medium heat allowing the butter to melt.
  5. Slowly add the vegetable stock.
  6. Stir well.
  7. Add the blended mushrooms.
  8. Cook for 6-8 minutes or until cornmeal becomes thick.
  9. Remove from heat, set aside, but keep warm.
  10. In another pan add remaining butter, garlic and the slices of portobello.
  11. Saute for 6-8 minutes.
  12. While the portabello are cooking, in a small bowl combine the yogurt, garlic powder, 1 tsp salt free seasoning.
  13. Add the portobello mixture to the yogurt mixture.
  14. In a eating bowl add the cornmeal and mushroom mixture. Top it off with the sliced portobello mixture.
  15. Garnish with remaining parsley.
Recipe by YUM Eating at