Recipe

Stuffed mushrooms with parmesan polenta

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Stuffed mushrooms
  • 4 large field mushrooms
  • 20 gram butter
  • 2 bacon rashers, rind removed, finely chopped
  • 1 clove garlic, crushed
  • 150 gram baby spinach leaves
  • 250 gram fresh ricotta
  • 2 tablespoon finely grated parmesan
  • parmesan polenta (recipe follows), to serve
  • chopped chives, to serve
Parmesan polenta
  • 1 litre chicken or vegetable stock
  • 1 cup instant polenta
  • 50克的屁股er
  • 1/4 cup finely grated parmesan

Method

Stuffed mushrooms
  • 1
    Preheat oven to 180°C/160°C tan forced. Line a baking tray with baking paper. Remove stalks from mushrooms and discard. Place mushrooms, open-side up, on prepared tray.
  • 2
    Melt butter in a medium frying pan over moderate heat. Add bacon; cook and stir for 2 minutes or until browned. Add garlic and spinach; cook and stir for 1 minute more or until spinach wilts. Remove pan from heat. Cool for 10 minutes.
  • 3
    Combined cooled spinach mixture and ricotta. Season with salt and pepper.
  • 4
    Spoon spinach mixture into mushrooms. Sprinkle with parmesan. Bake for 20 minutes or until golden and tender. Make Parmesan Polenta as recipe directs.
  • 5
    Spoon polenta onto serving plates. Top with mushrooms. Sprinkle with chives. Serve at once.
Parmesan polenta
  • 6
    Bring stock to the boil in a medium heavy-based saucepan over moderate heat. Gradually add polenta, stirring. Cook and stir for 8-10 minutes or until quite thick. Remove from heat; stir in butter and parmesan.

Notes

You can use frozen spinach (thawed) instead of fresh. Replace chives with green onion. Replace half the stock with water. Polenta will thicken on standing. It is best cooked just before serving.

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