Portobello Margherita

Preheat the oven to 350°F. Place the mushrooms in a large bowl with the balsamic vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Toss well to coat the mushrooms and lay them on a baking sheet, top-side down. Roast in the oven until tender, about 20 to 22 minutes.

Remove the rosemary leaves from the stems and mince the leaves. Thinly slice 1 clove garlic. Roughly chop the sun-dried tomatoes.

Place a medium saucepan over medium-high heat and add the almond milk, 1 tsp minced rosemary, 1 cup water, and a large pinch of salt and pepper. Bring liquid to a simmer then slowly add the cornmeal polenta to the simmering almond milk while whisking continuously. Reduce the heat to low and whisk polenta until it begins to thicken, about 4 to 5 minutes.

Add the butter and agave to the polenta and stir. Taste, season with salt and pepper, and add more rosemary if you’d like. Remove from heat and cover. Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Add the garlic and cook until fragrant, about 1 minute. Add the baby spinach and cook until just wilted, about 2 minutes. Season with salt and pepper.

Set the oven to broil on low. Remove the mushrooms from the oven and top with the sun-dried tomatoes and mozzarella. Return to the oven and bake until the mozzarella has melted slightly, about 2 to 3 minutes.

Scoop the rosemary polenta into shallow bowls and top with the portobello margherita and garlicky spinach. Hand tear the basil leaves and sprinkle over the mushrooms. Enjoy!