Garlic and Herb Sautéed Mushrooms over Creamy Polenta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms sautéed with garlic and fresh herbs served atop a smooth, buttery polenta for a comforting vegetarian main. This italian-inspired vegetarian ready in about 25 minutes pairs cremini mushrooms, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 10 min Cook: 15 min Serves 3 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water to a boil. Slowly whisk in 1 cup instant polenta and 1 tsp salt. Reduce heat to low and cook, stirring frequently, for 3-4 minutes until thickened.
  2. Step 2: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated parmesan cheese until creamy and smooth. Keep warm.
  3. Step 3: Meanwhile, heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add 12 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and edges crisp.
  4. Step 4: Add 4 minced garlic cloves, 1 tbsp chopped fresh thyme, and 2 tbsp chopped fresh parsley, cooking for an additional 1-2 minutes until fragrant.
  5. Step 5: Season the mushrooms with 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat.
  6. Step 6: Spoon the creamy polenta onto plates and top with the garlic and herb sautéed mushrooms. Serve immediately.

Frequently asked questions

How long does Garlic and Herb Sautéed Mushrooms over Creamy Polenta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Herb Sautéed Mushrooms over Creamy Polenta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.

Can I substitute ingredients in Garlic and Herb Sautéed Mushrooms over Creamy Polenta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Herb Sautéed Mushrooms over Creamy Polenta for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Garlic and Herb Sautéed Mushrooms over Creamy Polenta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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