Served at weddings, holidays, and corporate events, stuffed mushrooms are a crowd-pleaser. The bite-sized, flavorful treats can be eaten one by one for hours, if they last.
– 20 ounces baby bella mushroom– 1 cup water– ½ teaspoon salt– ¼ cup polenta– 1 tablespoon butter– ¼ cup grated Parmesan cheese– ½ pound ground Italian sausage– 2 sprigs thyme, stems removed
Ingredient
Direction
Place mushroom caps on parchment after removing the stems. Cook cap spray. Boil water and salt in a small saucepan.
1
Stir in the polenta for 2 minutes to thicken. Cover and cook for 2 more minutes to thicken the polenta. Uncover, add butter and cheese.
2
In a small skillet, brown sausage over medium heat. Put 1 teaspoon of polenta in each mushroom cap to assemble.
3
Pack mushrooms with a teaspoon of sausage.Thyme leaves, sprinkle. Bake mushroom caps for 20 minutes until soft and golden brown.