Garlic Rosemary Polenta Stuffed Mushrooms
These Garlic Rosemary Polenta Stuffed Mushrooms are a simple and easy appetizer for a party or entertaining. A vegan, vegetarian, gluten free, and dairy free recipe. Leftover cornmeal polenta is a perfect filler. #stuffedmushrooms #partyappetizer #polenta
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 18 mushrooms
- 18 mushrooms (approximately 1.5 inches wide) (white button or crimini are perfect)
- 1 cup Vegan Garlic Rosemary Polenta (or other prepared polenta, see note)
- 1/2 Tablespoon dried rosemary (optional, see note)
- 2 cloves garlic minced (optional, see note)
- olive oil
Preheat oven to 350F.
Prepare the mushrooms by wiping off the caps and removing all of the stems.
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.
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.
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.
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg