Provencal Stuffed Mushroom and Grilled Polenta
Provencal spices, garlic, olive oil, roasted pepper, toasty bread crumbs stuffed mushrooms atop a creamy basil and chevre flecked grilled polenta... all drizzled with basil oil. This is a lovely starter course for several, or main dish for 3 or 4...
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Ingredients
Grilled Polenta
- 4 cups broth or stock
- 1 teaspoon salt
- 1 cup cornmeal
- 1 tablespoon butter or olive oil
- fresh ground pepper
- 4 ounces chevre see notes
- handful fresh basil - chopped
Provencal Stuffed Mushrooms
- cremini - button, or portabello mushrooms, stems removed see notes
- 1-2 tablespoons olive oil
- 1 teaspoon garlic - minced
- 1 shallot - finely minced
- ½ teaspoon crushed red pepper - optional
- 1 tablespoon herbes de Provence
- ½ cup chopped piquillo peppers - about 5 see notes
- ½ cup panko or regular bread crumbs
- ½ teaspoon sea salt
- several grinds pepper
- 2 scallions - finely chopped
- 1 egg - beaten
- ¼ cup parmesan - grated
Basil Drizzle
- 1 bunch basil leaves - 1 to 2 cups
- ½ cup olive oil - +/- see notes
- 2 cloves garlic
- a couple grinds of good salt
Instructions
Grilled Polenta
- To 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/stock, cover the saucepan.
- Cook 30 minutes on low heat. Mixture should be at a simmer, not a boil. Stir occasionally.
- Add the olive oil or butter, and fresh ground pepper. Stir to combine.
- If you have time, allow mixture to cool before folding in the chevre. That allows some of the crumbles to stay intact rather than becoming part of the polenta.
- Spread in 9 x 9 baking pan. Chill.
- Heat grill to medium high.
- Cut polenta into desired shape. Grill until you have a nice crust and visible grill marks. Remove and keep warm.
Provencal Stuffed Mushrooms
- Preheat oven to 375 degrees.
- Gently clean the mushrooms, and remove the stems (a melon baller is great, or just snap them off). Chop them.
- Heat olive 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 the crushed red pepper, herbes de Provence, chopped 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. The egg allows the mixture to hold together.
- Brush mushrooms with olive oil. Place them upside down in a baking pan (I like my stoneware).
- Place an appropriately sized scoop of stuffing on each mushroom cap. Top with a sprinkle of grated parmesan.
- Bake 20 to 25 minutes, until golden brown.
Basil Drizzle
- To a blender or food processor, add fresh basil leaves, olive oil, garlic, and salt.
- Puree. Add more olive oil to achieve desired consistency.
To Serve
- Top each polenta round with a stuffed mushroom.
- Drizzle with basil puree.
- Serve immediately.
Notes
Macronutrients (approximation from MyFitnessPal): 440 calories; 16 g protein; 43 g carbohydrates; 19 g fat. This recipes is impossible to calculate with any accuracy at all. It is intended to be flexible. As a guideline, I used 4 servings (as a main dish), but it still depends on how you portion it, how much basil drizzle it gets, etc.
Nutrition
Serving: 1grams | Calories: 440kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com