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Polenta Mushroom Appetizers Recipe

Mushroom lovers will fall for this appetizer which has the flavor of Stroganoff. When I can't find tubes of prepared polenta, I make instant polenta according to package directions and cut out pieces with cookie cutters.

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Polenta Mushroom Appetizers Recipe

Prep: 20 min. Bake: 15 min.

Yield: 24 Servings

20 15 35

Ingredients

2 tubes (1 pound each) polenta, cut into 1/2-inch slices
3 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 garlic clove, minced
1/4 cup white wine
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Directions

Place polenta on greased baking sheets; brush with oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
Meanwhile, in a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Add the wine, parsley and thyme; cook and stir until liquid is evaporated. Add cream; cook and stir until thickened. Stir in cheese.
Top each slice of polenta with a rounded tablespoon of mushroom mixture. Yield: 2 dozen.

Nutritional Facts 1 appetizer equals 75 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 146 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Polenta Mushroom Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p44

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.