Polenta Stuffed Mushrooms with Walnuts Recipe
Recipe Brought to you by FoodFit

This recipe serves: 12
Preparation time: 30 minutes
Cooking time: 15 minutes

For the polenta:
1 teaspoon olive oil
1 clove garlic, minced
1 cup skim milk
1 sprig thyme
1/2 bay leaf
a pinch cayenne pepper
1/4 cup cornmeal
1/4 cup freshly grated Parmesan cheese
salt to taste

For the mushrooms:
48 small mushrooms
1 tablespoon olive oil
freshly ground black pepper to taste
24 walnut halves

For the polenta: Heat the olive oil in a pot over low heat. Add the garlic
and cook for 1 minute, keeping the heat low so the garlic doesn't burn.
Add the milk, thyme, bay leaf and cayenne pepper. Increase the heat and
bring the milk to a boil. Slowly, whisk the cornmeal into the hot milk.
After all the cornmeal has been added, cook 3 to 4 minutes more, stirring
constantly. Remove the pot from the heat and slowly stir in the grated
cheese. Generously season the polenta with salt and pepper.

For the mushrooms: Preheat the oven to 350 F. Carefully remove the stems
from the mushrooms. Arrange the mushroom caps on a nonstick baking sheet
with the tops up. (Reserve the stems for another use.) Brush the top of
the mushroom caps with olive oil and sprinkle them with salt. Cook the
mushrooms in the oven until they are thoroughly cooked, about 10 to 15
minutes for small mushrooms. Turn the mushrooms over and season the
insides with salt and pepper. Fill the caps with polenta. Break each
walnut half into two pieces and place a walnut piece on top of each
stuffed mushroom. (This can be made ahead of time and stored in the
refrigerator for up to 2 days.) Heat the stuffed mushrooms in the oven for
8 to 10 minutes before serving, longer if the stuffed mushrooms are cold
from the refrigerator. Serve warm on small plates.


Nutrition Facts Serving Size: 4 mushrooms Calories 81 Total Fat 4 g
Saturated Fat 1 g Cholesterol 2 mg Sodium 131 mg Total Carbohydrate 8 g
Dietary Fiber 1 g Protein 4 g Percent Calories from Fat 50% Percent
Calories from Protein 20% Percent Calories from Carbohydrate 37%

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