Garlic Rosemary Polenta Stuffed Mushrooms
A simple and fancy vegan finger food appetizer perfect for holidays, parties, and entertaining
Servings Prep Time
18mushrooms 10minutes
Cook Time
15minutes
Servings Prep Time
18mushrooms 10minutes
Cook Time
15minutes
Ingredients
  • 18 mushrooms(approximately 1.5 inches wide) (white button or crimini are perfect
  • 1cup Vegan Garlic Rosemary Polenta(or other prepared polenta, see note)
  • 1/2Tablespoon dried rosemary(optional, see note)
  • 2cloves garlicminced (optional, see note)
  • olive oil
Instructions
  1. Preheat oven to 350F.
  2. Prepare the mushrooms by wiping off the caps and removing all of the stems.
  3. If using a different prepared polenta, mix the dried rosemary and garlic into the polenta. If using the Vegan Garlic Rosemary Polenta recipe, no additions or adjustments are necessary. Season the polenta to taste as desired.
  4. Lay the mushrooms out on a baking sheet or cast iron pan, cap side down. Scoop approximately 1 Tablespoon of the polenta into each mushroom cap. You may need more or less polenta based on exactly how large the mushrooms are. Drizzle with olive oil if desired.
  5. Bake the mushrooms for 10-15 minutes until the mushrooms are tender. Bake longer if you want softer mushrooms however they will become more difficult to eat by hand. Serve immediately.
Recipe Notes

Crimini mushrooms are also called baby portabellos.

Get our recipe for Vegan Garlic Rosemary Polenta here You can also use any cooked and prepared polenta recipe that you have, just add the rosemary and garlic to the polenta before stuffing.

http://www.threeolivesbranch.com/recipe/garlic-rosemary-polenta-stuffed-mushrooms/