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Garlic mushrooms with cheesy polenta recipe

Garlic mushrooms with cheesy polenta recipe

12 ratings

This garlic mushroom recipe is truly heavenly – the delicious earthiness of mushrooms compliments fragrant garlic and thyme beautifully, and makes a perfect partner for hearty, cheesy polenta. This recipe takes the classic ingredients for mushroom stroganoff and gives them an exciting twist to create a tasty midweek main. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 410 calories / serving
  • Healthy


  • 1-2 tbsp olive oil
  • 250g (8oz) mixed mushrooms, roughly sliced
  • 1 large or 2 small garlic cloves, finely sliced
  • 2-3 sprigs thyme, leaves picked
  • small handful flat-leaf parsley, chopped

For the polenta

  • 120g (4oz) quick cook polenta
  • 600ml (1pt) water
  • 2 tsp butter
  • 30g (1 1/4oz) vegetarian hard cheese or Parmesan, grated
  • salt
  • pepper

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 27%
  • Sugars

    1g 1%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 53.8g Protein 11.5g Fibre 6.3g


  1. Heat the olive oil in a large frying pan set over a medium high heat. Add the mushrooms and garlic and cook for 4-5 minutes. Stir in the thyme and cook for 1-2 minutes more. Season well.
  2. Meanwhile, put the water in a pan and bring to the boil. Gradually pour in the polenta, stirring constantly for 5 minutes, or until all the liquid has been absorbed. Stir in the butter, most of the cheese and some seasoning.
  3. To serve, divide the polenta between 2 plates and top with the mushrooms. Scatter over the remaining cheese and parsley.

See more Dinner tonight recipes

This delicious recipe was created by family food bloggers the Crumbs Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

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