Roasted mushrooms with crispy polenta and Parmesan from Dinner in One: Exceptional & Easy One-Pan Meals (page 165) by Melissa Clark

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Notes about this recipe

  • Astrid5555 on January 05, 2026

    Delicious! Browned the mushrooms and the polenta on the stove and just put it under the broiler for 5 minutes to crisp it up and melt the cheese! Big winner!

  • Skamper on July 06, 2024

    Tasty, but my polenta didn't get crisp. Served with a green salad.

  • stockholm28 on December 04, 2023

    I didn’t have polenta, so I just made the roasted mushroom portion of the dish. I used a combo of maitakes and creminis and the roasted mushrooms were delicious. I served the mushrooms over pappardelle pasta and it was a very satisfying meal. I’d like to try this again with polenta.

  • Soulkitchenjen on January 21, 2023

    This was better than this cookbook had me convinced it could be. I used oyster mushrooms pulled into bite sized pieces. The only sub that I made was rosemary for thyme (because it’s winter and we use what we have). Everyone gobbled this up. Definitely add the parsley, some extra parm, and red pepper flakes at the end. I’d make this again.

  • peaceoutdesign on January 08, 2023

    My friend, Mere made this and it was gobbled up. She used a great variety of mushrooms as written but used the polenta that is premade in a roll. And she gave me the cookbook as a Christmas gift!

  • Wende on September 14, 2022

    Out of the handful of recipes I've made from this book, this is so far the biggest winner. It was really delicious. I used maitake, shiitake and baby portobello mushrooms... and a bit more than the recipe called for. I also used Melissa's brand organic polenta which worked really nicely - it browned on the edges without having to turn on the broiler. My husband couldn't stop eating it. It was an incredibly easy dish to make. Will definitely put this in my dinner rotation.

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