Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Karen A. Levin
Recipe by Cooking Light March 1998

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Yield:
4 servings (serving size: 2/3 cup mushroom mixture, 3 polenta slices, and 2 tablespoons cheese)
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Ingredients

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Directions

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  • Preheat broiler.

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  • Remove stems from mushrooms. Slice mushroom caps to equal 4 cups. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Add mushrooms and garlic; cook 4 minutes, stirring occasionally. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Stir in broth, thyme, and pepper; cook 3 minutes or until sauce thickens, stirring frequently.

  • Place polenta on a baking sheet coated with cooking spray; broil 4 minutes on each side or until thoroughly heated. Top with mushroom mixture; sprinkle with cheese.

Nutrition Facts

212 calories; calories from fat 28%; fat 6.6g; saturated fat 2.8g; mono fat 2.8g; poly fat 0.4g; protein 9.1g; carbohydrates 26.9g; fiber 3.3g; cholesterol 15mg; iron 2.2mg; sodium 376mg; calcium 169mg.
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