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Mushroom Polenta Tart [vegan] | The Flexitarian

Mushroom Polenta Tart [vegan] [gluten free]

This tasty mushroom polenta tart is quick and easy to prepare. It has a thick gluten-free layer of polenta, topped with hearty mushrooms cooked with shallots, garlic and parsley.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Family Meals, Quick & Easy, Tarts, Pies & Quiches
Cuisine Italian
Servings 4 people
Calories 283 kcal


  • large frying pan
  • saucepan
  • oven tray


  • 200 g shallots
  • olive oil
  • 2 garlic cloves
  • 375 g mushrooms
  • handful parsley
  • 175 g quick-cook polenta
  • 750 ml vegetable stock
  • 2 Tbsp dairy-free butter
  • 2 handfuls of grated vegan cheese


  • Heat some olive oil in a large frying pan. Add finely chopped shallots. Fry gently until soft. Add chopped mushrooms, crushed garlic and parsley. Cook for around 10 minutes until mushrooms are cooked. Season to taste.
  • In the meantime, heat the vegetable stock in a saucepan. Add the polenta and cook stirring continuously until it has a thick consistency (polenta grains will bind together to a creamy and smooth paste). When done mix in dairy-free butter.
  • Pour the polenta on a lightly greased oven tray. Flatten with a spoon. Top with mushrooms mixture. Sprinkle with grated cheese.
  • Place under the grill for 3-5 minutes until cheese has melted. Serve straight away.


Serving: 250gCalories: 283kcalCarbohydrates: 49gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 811mgPotassium: 533mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 6mgCalcium: 29mgIron: 2mg
Keyword mushroom, polenta, tart
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