Polenta and Sausage-Stuffed Mushrooms Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 20 ounces baby bella mushrooms
  • 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
Directions
  1. Preheat the oven to 400 F.
  2. Remove the stems from the mushrooms and arrange the caps on a parchment-lined sheet.
  3. Spray caps with cooking spray.
  4. Bring the water and salt to boil in a small saucepan.
  5. Add the polenta and stir until thickened, about 2 minutes.
  6. Cover and cook until the polenta is very thick, another 2 minutes.
  7. Uncover and add butter and cheese. Stir to combine, then remove from the heat.
  8. In a small skillet, brown the sausage over medium heat.
  9. To assemble the mushrooms, spoon 1 teaspoon of polenta into each cap.
  10. Stuff the mushrooms with a teaspoon of sausage.
  11. Sprinkle with thyme leaves.
  12. Bake for 20 minutes, until mushroom caps are softened and golden brown.
  13. Serve warm.