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Mushrooms With Polenta And Basil Mix

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Ingredients

Adjust Servings:
4 large field mushrooms
1 (45 g) can anchovy fillets, drained
2 tablespoons milk
1 garlic clove, chopped
1/2 bunch basil leaves, chopped
1 tablespoon pine nuts
2 tablespoons extra virgin olive oil
1/4 cup parmesan cheese, shaved
600 ml chicken stock
1/2 cup polenta or 1/2 cup cornmeal
1/4 cup cream
1/2 cup parmesan cheese, grated

Nutritional information

329.6
Calories
182 g
Calories From Fat
20.3 g
Total Fat
7.1 g
Saturated Fat
41.6 mg
Cholesterol
933.6 mg
Sodium
20.2 g
Carbs
1.6 g
Dietary Fiber
3.2 g
Sugars
17.3 g
Protein
256g
Serving Size

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Mushrooms With Polenta And Basil Mix

Features:
    Cuisine:

    The anchovy mixture turned out to be a slightly salty pesto mixture which added a lot of flavor to the bland polenta. Add it all together and it turned out to be really good. The thought of anchovys in the dish turned off some of the family members though. oh well, ended up with an empty dish anyways!!!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mushrooms With Polenta and Basil Mix, The photo in the magazine really attracted me to the recipe and when I looked at the ingredients I knew our family will enjoy it Cornmeal can be used in replace of Polenta, I also used 12 medium size mushrooms because I couldn’t find field mushrooms and it worked well The original recipe comes from Better Home & Garden Magazine – November 2005 issue, The anchovy mixture turned out to be a slightly salty pesto mixture which added a lot of flavor to the bland polenta Add it all together and it turned out to be really good The thought of anchovys in the dish turned off some of the family members though oh well, ended up with an empty dish anyways!!!


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    Steps

    1
    Done

    Preheat Oven to 180o C/350o F/Mark 4.

    2
    Done

    Soak the Anchovies in the Milk For 10 Minutes.

    3
    Done

    Line Baking Paper on Oven Tray. Remove the Stalks from the Mushrooms (discard Stalks). Place the Mushroom Caps on the Tray. (set Aside For Later).

    4
    Done

    After 10 Minutes, Drain Milk Away from Anchovies. in a Food Processor Add the Anchovies, Garlic, Basil and Pine Nuts and Process Until Well Combined. Add the Oil and Then Process For 20-30 Seconds.

    5
    Done

    to Make Polenta: Pour Stock Into a Medium Size Pan and Bring to Boil. Add the Polenta Slowly and Stir Constantly With a Wooden Spoon Until the Polenta Has Thickened. Remove from Heat, Allow to Slightly Cool, Add Cream and Grated Parmesan, and Stir to Combine.

    6
    Done

    Put One Teaspoon of Anchovy Mixture in Each Mushroom, Top With a Spoonful of Polenta Mixture Then Sprinkle With Some Shaved Parmesan.

    7
    Done

    Bake For 15-18 Minutes.

    8
    Done

    to Serve, Spoon Over More Anchovy Mixture (if There Is Some Left Over) and Top With More Parmesan.

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    Tinsley Blevins

    Taco titan known for serving up authentic and mouthwatering Mexican street food.

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