Mushroom Polenta Appetizers Recipe

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Mushroom Polenta Appetizers Recipe

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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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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.
Originally published as Polenta Mushroom Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p44

Nutritional Facts

1 each: 75 calories, 4g fat (2g saturated fat), 9mg cholesterol, 146mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 1g protein.

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  • 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
  1. Place polenta on greased baking sheets; brush with oil. Bake at 425° for 15-20 minutes or until edges are golden brown.
  2. 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.
  3. Top each slice of polenta with a rounded tablespoon of mushroom mixture. Yield: 2 dozen.
Originally published as Polenta Mushroom Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p44

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