Portobello Mushrooms in Sun-dried Tomatoes, Polenta, and Mashed Potatoes topped with Basil Pesto

Thanksgiving is a time when we appreciate what we have. Not saying that we shouldn’t appreciate what we have everyday, but that we take that one day, that moment and spend it with family and close friends! Everyone gets together to enjoy savory meals and luscious treats! It is where we take one day to celebrate diversity in its purest form and what better way to do that then with a huge feast!

This year we had Thanksgiving at my cousin’s house. Her place was big enough to fit most of the family. I ended up going early to finish putting together the little plates I made for everyone of the Portobello Mushrooms in Sun-dried Tomatoes,  Polenta, and Mashed Potatoes topped with Basil Pesto. I know…sounds like a mouth full! I didn’t put large portions of each dish, but about a couple of spoonfuls (teaspoons) on each plate. I tried to be a little more creative and fancy by placing the food in a decorative way. As my mom would say…”shi-shi” =)

Portobello mushrooms Polenta Mashed Potatoes Pesto

Portobello Mushrooms in Sun-dried Tomatoes

(For the Recipe Click Above)

Polenta Recipe

Servings: 6 servings

Total Time: 40 minutes


4 cups water

1 cup Polenta (medium to coarse ground corn meal)(time will change if you choose quick cooking Polenta)
1 tsp salt (or as I use Garlic Salt)
1 tbsp fresh herbs (chopped – parsley, oregano, rosemary, etc)
1 medium shallot (diced small)
4 tbsp butter
2 tbsp Parmesan cheese


Bring water to a boil in sauce pan or pot (whichever you have). Slowly whisk in the polenta (this helps make sure there are no clumps later).

Turn the heat down to low and cook, stirring frequently with a wooden spoon, for about
30 minutes as the polenta thickens. When the polenta has a creamy texture and
the corn meal is not hard, stir in the butter, Parmesan cheese, herbs, shallots, and salt and pepper.

Cook for another five minutes and remove from heat when you are ready to let it cool. (if you want the polenta have a certain look or shape after it sets in, then make sure you set up the tray before hand – I used a cupcake tray and cups to get the texture and shape for the polenta)

Mashed Potatoes

Servings: 6 servings

Total Time: 45 minutes


6 Russet Potatoes

6-8 cloves garlic

2 tbsp Kosher salt

2 cups half-n-half

2 cups Parmesan cheese


Wash and peel the potatoes, cut in half and place them in a large saucepan of boiling water, making sure all are under the water. Add salt and cover.

Cook the potatoes until they fall apart after poking it with a fork.

In a medium saucepan over medium heat saute the garlic making sure not to brown them, hen pour in the half-n-half and cook until simmering. Remove that from heat and set aside.

once the potatoes are done, drain them and place them in a large mixing bowl. Mash the potatoes and add the garlic-cream mixture and the Parmesan cheese. Mix everything together until it is close to a smooth texture. Let stand for 5 minutes so that mixture thickens, garnish, and then serve.



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