Stuffed Mushrooms with Polenta Rounds
Holiday parties might be cancelled this year, but that doesn't mean we can't enjoy fun appetizers! Perfect for small get togethers or if you just don't want a heavy meal. These savory bites are...
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Cooking tools:
- Grill pan
- Saucepan
- Whisk
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cookie cutter
Ingredients
- 4 cups broth or stock
- 1 teaspoon salt
- 1 cup cornmeal
- 2 TBS Herbs De Provence Olive Oil
- fresh ground pepper
- 4 ounces gruyere cheese
- 1 TBS fresh thyme chopped
- ~16 Cremini button, or baby portabello mushrooms, stems removed but saved
- 1-2 TBS Herbs de Provence olive oil
- 2 cloves garlic minced
- 1 shallot finely minced
- 1/3 C chopped roasted red peppers
- ½ cup panko/bread crumbs (Gluten free option: crush up GF pretzels)
- ½ teaspoon sea salt
- 2 scallions finely chopped
- 1 egg beaten
- 1/2 cup grated gruyere cheese
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