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Roasted Mushroom Recipe with Polenta

Roasted Mushrooms on Polenta Rounds - A Delicious and Easy Appetizer

If you’ve never before tried roasting mushrooms in the oven, they are divine. They cook quickly, and are easily flavored with whatever else you toss onto the roasting pan (think garlic, herbs and wine). This appetizer comes together quickly, and tastes earthy, flavorful and delicious. Serve warm or at room temperature with a California Chardonnay or Rousanne.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Italian
Servings 8 people
Calories 180 kcal

Equipment

  • Half Sheet Pans (2)

Ingredients
  

For the Polenta Rounds

Instructions
 

  • Roast the polenta. Preheat the oven to 475 °F and spray a baking sheet with cooking spray. Slice the tube of polenta into 16 even slices and place evenly on the prepared pan. Brush with olive oil and place in the oven. Bake for 10 minutes, flip the slices over and bake for 10 minutes more, or until they are firm and crisp along the edges.
  • Roast the mushrooms. Tear, slice or quarter the mushrooms into bite sized pieces (I do all three so there is a variety of textures) and scatter evenly over a baking sheet that’s been sprayed with cooking spray. Sprinkle the slivered garlic and herbs evenly over everything and drizzle evenly with the olive oil and wine. Toss everything well. I find that using my hands works well for this. Place in the oven with the polenta and bake for 10-15 minutes, stirring once halfway through. When done the mushrooms will have given off their juices, but still be tender with slightly crisp edges. Take care not to overcrowd the pan.
  • Assemble the appetizers. Take a polenta round and spread with a tablespoon or so of Marinated Fromage Blanc. Top with a small mound of the roasted mushrooms, minced chives and microgreens. Arrange on a platter and serve immediately. They are good both warm and room temp, though I do lean towards serving them warm. If needed, you can keep them warm on a tray in a 200 °F oven until ready to serve. If you go that route, garnish immediately before serving so the microgreens don’t wilt. Serve with wine, natch.

Notes

A note on mushrooms - Yes, you could use white button mushrooms, but there are many other kinds of mushrooms to try, that have much richer flavors. Look for shitake, trumpet, oyster, and even crimino, and maetaki varieties. Many national grocers now carry mixed packages of “wild mushrooms.”
Cooking mushrooms this way is fairly foolproof. The most important thing is that you don’t overcrowd the pan. Mushrooms have a high water content, and when there isn’t enough room for the liquid to evaporate, your mushrooms will be soggy.

Nutrition

Serving: 2roundsCalories: 180kcalCarbohydrates: 11gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 108mgPotassium: 217mgFiber: 1gSugar: 2gVitamin A: 336IUVitamin C: 2mgCalcium: 48mgIron: 1mg
Keyword Recipe for Roasted Mushrooms, Roasted Mushroom Appetizer
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