Ingredients
For the mushroom steaks:
Ingredients
For the creamy polenta:
For serving
Tips
For extra flavor, add a clove of minced garlic to the shrimp marinade.
You can substitute quinoa with couscous or rice if preferred.
If using wooden skewers for grilling, soak them in water for 30 minutes before use to prevent burning.
For a spicier dish, add a pinch of red pepper flakes to the quinoa pilaf.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
steps
Let’s make it
Step 1
Clean the portobello mushrooms and remove stems. Gently scrape out the gills with a spoon if desired.
Step 2
In a small bowl, mix the olive oil with half of the blend (10g).
Step 3
Brush the mushrooms generously with the spiced oil mixture on both sides.
Step 4
Preheat the grill or a grill pan to medium-high heat.
Step 5
Grill the mushrooms for 4-5 minutes per side until tender and grill marks appear.
Step 6
While the mushrooms are grilling, prepare the polenta. Bring water or vegetable broth to a boil in a large saucepan.
Step 7
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Step 8
Reduce heat to low and cook for about 15-20 minutes, stirring frequently, until the polenta is thick and creamy.
Step 9
Stir in butter, grated Parmesan cheese, and 1/4 teaspoon of the American Black Steak Blend. Season with salt to taste.
Step 10
In a separate pan, sauté the spinach or kale in 1 tablespoon of olive oil until wilted.
Step 11
To serve, divide the creamy polenta among 4 plates. Top each with a grilled portobello mushroom and sautéed greens.
Step 12
Garnish with a sprinkle of smoked paprika, fresh thyme leaves, and the remaining American Black Steak Blend.
