Photo of Baked mushrooms and polenta chips by WW

Baked mushrooms and polenta chips

11
10
10
SmartPoints® value per serving
Total Time
2 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
A roast dinner doesn’t have to involve meat. Mushrooms make an excellent vegetarian substitute and still pack a protein punch

Ingredients

vegetable stock

3 cup(s)

fresh thyme

2 tsp

Polenta, dry

1 cup(s)

mushrooms

8 whole, flat

Breadcrumbs

1 cup(s), wholegrain

fresh flat-leaf parsley

2 tbs, finely chopped

garlic

2 clove(s), crushed

canned cannellini beans, rinsed, drained

1 can(s)

pine nuts

2 tbs

grated parmesan cheese

cup(s)

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Lightly spray a 20cm square cake tin with oil. Line base and sides with 1 sheet of baking paper, allowing it to hang over 2 sides.
  2. Combine stock and thyme in a medium saucepan and bring to the boil. Gradually stir in polenta until smooth. Reduce heat to low and cook, stirring, for 3–4 minutes or until thick. Season with salt and freshly ground black pepper. Pour into prepared tin and smooth the surface. Refrigerate for 1 hour or until firm.
  3. Lift polenta from tin and remove baking paper. Cut polenta lengthways into 8 even slices. Cut each slice in half crossways to make 16 f ingers. Place on prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and crisp.
  4. Meanwhile, cut stalks from mushrooms and finely chop. Combine stalks, breadcrumbs, parsley, garlic, beans, pine nuts and parmesan in a bowl. Place mushrooms, top-side down, in a large baking dish. Spoon bean mixture onto mushrooms. Bake with polenta chips for 20 minutes or until mushrooms are golden and tender. Serve mushrooms with polenta chips and a sprig of thyme.

Notes

SERVING SUGGESTION: Mixed leaf garden salad.

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