Low FODMAP mushroom polenta with goat cheese
Polenta polenta! If you have been following my blog for a while, you might now that I am crazy about polenta. Polenta is a dish that most people won’t eat for dinner so often (at least in the in the Netherlands), but I hope to change that with my recipes.
Polenta is so versatile! You can make breakfast porridge with it, you can make delicious dinner recipes with it, such as this polenta with spinach and blue cheese or polenta pizza and you can even make fries from it.
This time, I made a low FODMAP mushroom polenta with goat cheese. Super yummy ánd vegetarian!
Oyster mushrooms have recently been tested to be low FODMAP. Very good news, because that means that we can eat another kind of mushrooms, next to canned mushrooms.
That is very nice for a recipe like this one!Print
A low FODMAP mushroom polenta with goat cheese. A super tasty vegetarian Italian recipe that is also gluten-free and low in lactose.
- 150 g oyster mushrooms
- 100 g canned mushrooms
- 2 tbsp olive oil
- 1 tbsp truffle infused olive oil
- 1 stock cube (check for high FODMAP ingredients)
- 100 g polenta
- A cube of butter
- 1/2 tsp rosemary
- 20 g parmesan cheese
- 30 g goat cheese
- Drain the mushrooms, rinse them well and dry them. Scrub the oyster mushrooms clean and cut them into smaller pieces.
- Heat a tablespoon of olive oil in a pan. Add the mushrooms and the oyster mushrooms and fry them for a few minutes. Then add the truffle-infused oil and season with salt and pepper.
- Turn off the heat and put the pan aside with the lid on, so the mushrooms stay warm.
- Bring 500 ml of water to boil. Add 1 stock cube and stir together. Add the polenta slowly while you continue to stir. Lower the heat and continue to stir with a wooden spoon. You will notice that the polenta gets thicker. It will take about 3-5 minutes for the polenta to reach the right consistency. It should be like a porridge, but it can still run down your spoon. If you feel like the polenta is too thick, you can add some more water.
- Turn off the heat and stir the butter, parmesan cheese and rosemary into the polenta.
- Divide the polenta over two plates. Scoop the mushroom mixture on top and crumble the goat cheese over it. Serve immediately.
- Cook Time: 20 mins
- Serving Size: 1
- Calories: 464
- Fat: 23
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.