Wild Mushrooms on Polenta Rounds

2
Total Time
43 min
Prep
25 min
Cook
18 min
Serves
8
Difficulty
Easy
Upscale convenience foods like prepared polenta logs and sliced wild mushrooms make easy work of this fabulous party appetizer.

Ingredients

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

17 oz, sliced into 16 rounds

olive oil cooking spray

2 spray(s)

grated Parmesan cheese

8 tsp, divided (Parmigiano Reggiano recommended)

olive oil

2 tsp

fresh mushroom(s)

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

minced garlic

2 tsp

rosemary

1 tsp, fresh, chopped

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

low fat cream cheese

3 Tbsp

water

¼ cup(s)

fresh parsley

2 Tbsp, fresh, chopped (for garnish)

Instructions

  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.

Notes

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.

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