Roasted Mushrooms with Pumpkin-Chipotle Polenta (Rachael Ray) Recipe

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Roasted Mushrooms with Pumpkin-Chipotle Polenta (Rachael Ray)
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes.
  2. Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.6 Kcal (1363 kJ)
Calories from fat 193.23 Kcal
% Daily Value*
Total Fat 21.47g 33%
Cholesterol 13.78mg 5%
Sodium 811.52mg 34%
Potassium 216.38mg 5%
Total Carbs 29.76g 10%
Sugars 8.15g 33%
Dietary Fiber 1.19g 5%
Protein 6.37g 13%
Vitamin C 0.6mg 1%
Vitamin A 0.8mg 28%
Calcium 35.3mg 4%
Amount Per 100 g
Calories 86.76 Kcal (363 kJ)
Calories from fat 51.49 Kcal
% Daily Value*
Total Fat 5.72g 33%
Cholesterol 3.67mg 5%
Sodium 216.24mg 34%
Potassium 57.66mg 5%
Total Carbs 7.93g 10%
Sugars 2.17g 33%
Dietary Fiber 0.32g 5%
Protein 1.7g 13%
Vitamin C 0.2mg 1%
Vitamin A 0.2mg 28%
Calcium 9.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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