Drunken Mushroom Casserole – Healthy Recipes Antioxidant Food Fix
This flavorful “drunken” mushroom casserole is one of my favorite healthy recipes – it’s vegetarian, loaded with antioxidants, and comes together fast and easily! Last night I was staring at the items available in my refrigerator, and thought, “Why not throw them all into a healthy casserole?” Combining red wine with portabella mushrooms, ricotta, tomato, and polenta turned out to not only be a great healthy recipe, but a fairly low-carb (most of the carbs come from polenta, which can be used sparingly) dish loaded with European flavor. Mushrooms are high in minerals and have an antioxidant effect on the body, while tomatoes contains the antioxidant compound lycopene. Red grapes contain the antioxidant resveratrol. What better way than to combine all of those powerful ingredients than in a delicious one-dish meal?
Drunken Mushroom Casserole – Serves 4
Prep time: 10 minutes Cook time: 35 minutes
- 2 Portobello Mushrooms, cut in half
- 1 large tomato, sliced
- 8 ounces part skim Ricotta Cheese
- 1/2 roll of packaged polenta, sliced into ¼ inch pieces
- ¼ cup red table wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt to taste – approximately 1 teaspoon
- Pepper to taste – approximately ½ teaspoon
- Optional: 2 ounces fresh mozzarella
Preheat oven to 400. Cut portabella mushrooms in half and remove stem. Place in 8 ½ by 11 glass baking dish and add wine, vinegar, olive oil, and half of the salt and pepper seasoning.
Cover the mushrooms thoroughly. If time allows, cover mushrooms and marinate up to 2 hours. No time to marinate? No problem! Place mushrooms aside on a plate, leaving remaining liquid in pan. Cover the bottom of the pan with sliced polenta. Top with mushrooms. Cover each mushroom with the ricotta cheese. Place 1-2 slices of tomato on top of each mushroom. Cover tomatoes with the remainder of the seasoning, and voila! You’re done! Bake for 35 minutes.
If desired, after 25 minutes remove casserole and sprinkle sliced mozzarella on top. Bake for another 10 minutes.