Polenta And Sausage-Stuffed Mushrooms Recipe

Served at weddings, holidays, and corporate events, stuffed mushrooms are a crowd-pleaser. The bite-sized, flavorful treats can be eaten one by one for hours, if they last.

– 20 ounces baby bella mushroom – 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



 Place mushroom caps on parchment after removing the stems. Cook cap spray. Boil water and salt in a small saucepan. 

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Stir in the polenta for 2 minutes to thicken. Cover and cook for 2 more minutes to thicken the polenta. Uncover, add butter and cheese. 

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 In a small skillet, brown sausage over medium heat. Put 1 teaspoon of polenta in each mushroom cap to assemble.

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Pack mushrooms with a teaspoon of sausage.Thyme leaves, sprinkle. Bake mushroom caps for 20 minutes until soft and golden brown.

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