Photo of Wild Mushrooms on Polenta Rounds by WW

Wild Mushrooms on Polenta Rounds

SmartPoints® value per serving
Total Time
43 min
25 min
18 min
Upscale convenience foods like prepared polenta logs and sliced wild mushrooms make easy work of this fabulous party appetiser.


Cooked cornmeal

17 oz, in the form of a prepared polenta log, sliced into 16 rounds

Olive oil cooking spray

2 spray(s)

Grated Parmesan cheese

8 tsp(s), divided (Parmigiano Reggiano recommended)

Olive oil

2 tsp(s)

Fresh mushroom(s)

1¼ pound(s), shiitake caps and Baby Bellas, sliced

Minced garlic

2 tsp(s)


1 tsp(s), fresh, chopped

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

1/3 less fat cream cheese

3 tbsp(s)

Fresh parsley

2 tbsp(s), fresh, chopped (for garnish)


¼ cup(s)


  1. Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or coat pan with cooking spray.
  2. Arrange polenta on pan in a single layer. Lightly coat polenta with cooking spray and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.
  3. While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, rosemary, salt and pepper; cook until fragrant, about 1 minute.
  4. Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.
  5. To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving.


You can make the polenta rounds and top them with the mushroom mixture a few hours before you plan to serve them. Just reheat them in a 350ºF oven for about 10 minutes. Then create a festive serving platter garnish using rosemary sprigs and some fresh or dried cranberries.