Stuffed Mushrooms With Parmesan Polenta Recipe

Name: Stuffed Mushrooms With Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None portobello mushrooms, cleaned; 2 tbsp butter; 2 slices bacon, finely chopped; 1 clove garlic, peeled and crushed; 5 cups baby spinach leaves; 1 cup fresh ricotta; 2 tbsp finely grated parmesan; None None chopped chives, to serve; None None Parmesan Polenta; 4 cups chicken or vegetable stock; 1 cup instant polenta; 3 tbsp butter; 1/4 cup finely grated parmesan

Servings: persons

4 None portobello mushrooms, cleaned
2 tbsp butter
2 slices bacon, finely chopped
1 clove garlic, peeled and crushed
5 cups baby spinach leaves
1 cup fresh ricotta
2 tbsp finely grated parmesan
None None chopped chives, to serve
None None Parmesan Polenta
4 cups chicken or vegetable stock
1 cup instant polenta
3 tbsp butter
1/4 cup finely grated parmesan

1
Preheat the oven to 350u00b0F. Line a baking tray with baking paper. Remove the stalks from the mushrooms and discard, then place the mushrooms, open-side up, on the prepared tray.
2
Melt the butter in a medium frying pan over moderate heat. Add the bacon and cook, stirring, for 2 mins or until browned. Add the garlic and spinach and cook, stirring, for 1 min, or until the spinach wilts. Remove the pan from the heat. and allow to cool for 10 mins.
3
Combine the cooled spinach mixture and ricotta and season.
4
Spoon the spinach mixture into the mushrooms. Sprinkle with parmesan and bake for 20 mins or until golden and tender.
5
Meanwhile, make the parmesan polenta. Bring the stock to a boil in a medium heavy-based saucepan over a moderate heat. Gradually add the polenta, stirring. Cook and stir for 8-10 mins or until quite thick. Remove from the heat and stir in the butter and parmesan.
6
Spoon the polenta onto serving plates. Top with mushrooms and sprinkle with chives. Serve.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 None portobello mushrooms, cleaned, 2 tbsp butter, 2 slices bacon, finely chopped, 1 clove garlic, peeled and crushed, and more.

Yes, Stuffed Mushrooms With Parmesan Polenta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushrooms With Parmesan Polenta

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