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 filled with so much flavor they'll be asked for all year round!
Recipe adapted from Beyond Mere Sustenance's recipe Provencal Stuffed Mushroom and Grilled Polenta
Stuffed Mushrooms with Polenta Rounds
Herbs de Provence shines in this stuffed mushroom bite. Savory herbs of the French countryside, sweet and nutty gruyere cheese, and creamy polenta combine for a delicious bite that you'll be going back for seconds and thirds. Polenta can be made ahead to save time. And there will be extra polenta - so spoons up and enjoy!
4 cups broth or stock
1 teaspoon salt
1 cup cornmeal
2 TBSHerbs 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
In a medium saucepan, add broth/stock and salt. Bring to a gentle boil. Reduce heat, and whisk in the cornmeal by slowly sprinkling it in. This helps to avoid lumps. Once the cornmeal is incorporated into the broth, cover the saucepan. Cook 30 minutes on low heat. Mixture should be at a simmer, not a boil. Stir occasionally. Add the olive oil, and fresh ground pepper. Stir to combine. Allow mixture to cool slightly before folding in the gruyere. Spread in 9 x 9 baking pan. Chill for at least 2 hours. Cut polenta into small circles or desired shape. Heat grill or sauté pan. Grill until you have a nice crust and visible grill marks or golden brown in a sauté pan. Remove and keep warm.
Preheat oven to 375 degrees. Gently clean the mushrooms, and remove the stems. Chop them into small pieces. Heat Herbs de Provence olive oil in a saute pan. Add garlic, chopped mushroom stems, and shallot. Saute until shallot is translucent, and mushrooms are soft and releasing their liquid. Add chopped roasted peppers, bread crumbs, salt and pepper. Stir and saute 2 to 3 additional minutes. Remove mixture to a mixing bowl allow to cool. Add well-beaten egg and scallions to cooled mixture. Brush mushrooms with more Herbs de Provence olive oil. Place them upside down in a baking pan. Place an appropriately sized scoop of stuffing on each mushroom cap. Bake 20 minutes, until golden brown. Right before serving, sprinkle more grated gruyere cheese on top.
Wine Pairing: Pinot Noir or Tempranillo