Mushroom polenta canapés (recipe)
| Mushroom polenta canapés (recipe) | |
|---|---|
| Name | Mushroom polenta canapés |
| Ingredients | Water • Salt • Butter • Gruyere cheese • Boiling water • Dried porcini mushrooms • Butter • Shallot • Crushed red pepper flakes • Cremini mushroom • Dry vermouth • Dry white wine • Fresh thyme • Salt • Fresh ground black pepper • Gruyere cheese |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 58.5 |
| Fat | 4.2 |
| Protein | 2.5 |
| Carbohydrate | 3.4 |
| Fiber | 0.4 |
| Net carbohydrates | 3 |
| Sugar | 0.8 |
| Saturated fat | 2.5 |
| Cholesterol (mg) | 12.5 |
| Sodium | 281.9 |
| Servings | 12 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mushroom polenta canapés (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- To prepare polenta, bring 4 1/2 cups water to a boil in a medium saucepan. Gradually add polenta and 1 teaspoon salt, stirring constantly with a whisk. Reduce heat to low; cook 3 minutes or until thick, stirring frequently.
- Spoon polenta into a 13 x 9 inch baking pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 1 hour or until firm.
- Preheat broiler.
- Invert polenta onto a baking sheet coated with cooking spray. Cut polenta into 36 rectangles (leave polenta on baking sheet). Broil 5 minutes.
- Turn polenta over. Brush polenta with 1 tablespoon butter. Broil 5 minutes. Sprinkle 1/2 cup shredded cheese evenly over rectangles; broil 5 minutes or until cheese melts.
- To prepare topping, combine 1 cup boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes. Drain; chop mushrooms.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 4 minutes or until tender, stirring frequently.
- Stir in red pepper; cook 30 seconds. Add porcini, shiitake, and cremini mushrooms; cook over medium-high heat 10 minutes or until liquid evaporates, stirring occasionally.
- Stir in vermouth, thyme, 1/4 teaspoon salt, and black pepper; cook 2 minutes, stirring frequently.
- Spoon 1 teaspoon mushroom mixture on top of each polenta rectangle; top rectangles evenly with shaved cheese.
Food tags
< 30 Mins"
Mushroom polenta canapés (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
