Polenta Cakes with Portobello Mushrooms and Burrata

Polenta Cakes with Portobello Mushrooms and Burrata
11 Ingredients
  • 1 ½ cup milk
  • 1 ⅓ cup broth
  • 1 Tbsp olive oil
  • Pepper and nutmeg, to taste
  • 1 cup quick cooking polenta
  • 1 Tbsp oil
  • 4 Portobello mushrooms, halved
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 1 handful flat leaf parsley, chopped
  • 4 oz burrata cheese
Nutrition
404
20% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

32% 21

Saturated

40% 8

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

14% 42

Carbs (net)

- 38

Fiber

14% 3

Sugars

- 8

Sugars, added

- 0

Protein

29% 15

Cholesterol

13% 38

Sodium

33% 788

Calcium

32% 318

Magnesium

9% 36

Potassium

12% 565

Iron

7% 1

Zinc

19% 2

Phosphorus

50% 348

Vitamin A

16% 140

Vitamin C

10% 9

Thiamin (B1)

14% 0

Riboflavin (B2)

32% 0

Niacin (B3)

27% 4

Vitamin B6

20% 0

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

413% 62

Vitamin E

10% 2

Vitamin K

60% 72

Sugar alcohols

- 0

Water

- 259
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