Wild mushrooms on baked polenta

Total Time
1 hr
20 min
40 min
Crisp, earthy, delicious. It's easy to spoon on the mushroom mixture and eat them immediately, though you can make these savory little rounds ahead of time. Just reheat in a 350ºF oven for about 10 minutes before serving. It’s a perfect gluten-free option!


fat free ready-to-eat polenta (in tube)

18 oz, sliced into 16 rounds

grated Parmesan cheese

8 tsp

olive oil

2 tsp

fresh mushroom(s)

1¼ pound(s), mixed, tough stems trimmed, sliced

garlic clove(s)

2 medium clove(s), finely chopped


1½ tsp, chopped

table salt

¼ tsp, or to taste

black pepper

¼ tsp

Neufchâtel cheese

3 Tbsp, (light chream cheese)

fat free vegetable broth

¼ cup(s)

fresh parsley

2 Tbsp, chopped


  1. Preheat oven to 450°F. Spray baking sheet with nonstick spray.
  2. Arrange polenta on baking sheet in single layer. Lightly coat polenta with nonstick spray and sprinkle each round with 1/4 teaspoon Parmesan; bake until Parmesan is lightly browned, 15−18 minutes.
  3. While polenta rounds bake, prepare mushroom topping. Heat oil in large skillet over medium-high heat. Add mushrooms and cook, stirring frequently, until they release most of their liquid, about 12 minutes. Stir in garlic, rosemary, salt, and pepper; cook until fragrant, about 1 minute.
  4. Stir cream cheese and broth into skillet; cook over medium-low heat until cream cheese melts and mixture looks creamy, 2−3 minutes.
  5. To assemble, place about 2 tablespoons mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon Parmesan and garnish with parsley.
  6. Serving size: 2 polenta rounds

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