Mixed Mushrooms with Gem Squash Polenta
Bake your choice of mushrooms in a Knorr Lemon & Italian Herbs Cook-in-Bag, then serve them with cheesy polenta mixed with gem squash pulp. Don’t discard the gem squash seeds when you’re preparing this delicious vegetarian dinner, because you’ll toast them in the oven and use them as a crunchy garnish!
- 1 kg mixed mushrooms
- 15 g butter
- 4 sprigs thyme
- Knorr lemon & Italian Herb Cook-In Bag
- 1 gem squash, halved
- 10 ml olive oil
- Robertsons Atlantic sea salt
- Robertsons ground black peppercorns
- 1 l water
- 250 ml polenta
- 50 g Parmesan / pecorino, finely grated
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