Photo of Wild mushrooms on polenta rounds by WW

Wild mushrooms on polenta rounds

Total Time
1 hr
20 min
40 min
Crisp, earthy, delicious, impressive. We combine fresh mushrooms, garlic, rosemary, salt, and pepper for a flavorful topping that's easy to spoon onto baked polenta parmesan rounds. Ready-to-eat polenta in a tube is pre-cooked and simple to slice and cook for a different kind of appetizer base. It can generally be found in the refrigerator section of most grocery stores. We recommend eating this recipe immediately while it's hot, though you can make these savory little rounds ahead of time. If so, just reheat in a 350ºF oven for about 10 minutes before serving them. They are a perfect gluten-free party option!


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

18 oz, sliced into 16 rounds

Grated Parmesan cheese

8 tsp

Olive oil

2 tsp


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


2 clove(s), finely chopped


1½ tsp, fresh, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Reduced fat cream cheese (neufchâtel)

3 Tbsp, (light cream cheese)

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.