This recipe has Calories as 157% and Sodium as 138% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 157% of RDA
• Carbs: 56.6% of RDA
• Fat (total lipid): 50.1% of RDA
• Fiber: 24.5% of RDA
• Fructose: 3.8% of RDA
• Protein: 33.3% of RDA
• Sodium: 138% of RDA
• Sugar: 16.6% of RDA
• Vitamin A (IU): 40.5% of RDA
• Vitamin B6: 11.5% of RDA
• Vitamin C: 6.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 13.3% of RDA
• Manganese: 8.1% of RDA
• Niacin: 35.4% of RDA
• Potassium: 18.9% of RDA
• Zinc: 18.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
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PREPARING THE MARINADE
In a bowl, mix together the balsamic vinegar, olive oil, minced garlic, minced shallot, salt, and pepper.
Remove the stems of the portobellos and wash them.
Place them in a large ziplock bag and pour in the marinade.
Evenly coat the mushrooms and lay flat. Let marinade for 2 hours.
PREPARING THE POLENTA
In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil.
Reduce the heat, slowly whisk in the polenta and season with pepper.
Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes.
Add 2 tablespoons of the butter and 3/4 cup of the grated parmesan.
Continue to stir until well combined and very thick, taste for seasoning adjustment.
Liberally butter a small baking dish on the bottom and about 2-inches up the side.
Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
COOKING THE MUSHROOMS
Preheat the oven to 400 F.
With tongs, gently remove mushrooms and lay on a baking sheet lightly coated with olive oil.
Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
GRILLING THE POLENTA
When ready to grill, or pan fry, remove the polenta from the baking dish and cut it into equal pie shapes or cut circles with a biscuit cutter.
Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side.
Place the mushrooms and polenta on a bed of arugula.
Top with freshly shaved parmesan and serve hot.
NOTES, TIPS, TRICKS, HINTS, ETC:
Prep time includes 2 hours for mushrooms to soak up the marinade and 2 hours, 20 minutes for polenta to set up.
This recipe has the following nutrient totals:
Protein 37.5 g
Carbohydrates 156 g
Iron 0 mg
Fiber 6.87 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.