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Mushroom Polenta Appetizers

 Mushroom Polenta Appetizers
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.
24 ServingsPrep: 20 min. Bake: 15 min.

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,

2 of 2

Mushroom Polenta Appetizers (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 9 mg cholesterol, 146 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.